Pulicha Keerai, aka gongura leaves or rosella leaves chutney. For those who love sour notes, this is it. My fav.

To make (ingredients are estimates).
Pluck the leaves from the stems and simmer in water to soften. Throw away the first water. Otherwise, I’m afraid chutney will be over sour.
Pour a little more water, simmer and mashed the leaves.
Set aside.
In a pan/wok, heat 2 tbsp oil.
Sauté chopped shallots.
Add dried chillies, mustard seeds and coriander leaves.
Tip in the mashed leaves.
Add salt.
Stir and dish out.
For a non vegetarian version, fry dried shrimps or anchovies alongside shallots.
#pulichakeeraichutney #chutney #gonguraleaves #sourleaves #indianfood #recipe #CookWithNavaK

Bhindi Chutney. Let’s cook foodies.
10 bhindi/okra/ladies fingers. Slice, add some turmeric powder, fry (5 to 6 tbsp oil) and remove.

In the same oil, sauté 1 tsp ginger paste,
I tsp garlic paste,
1 tsp onion paste,
I tsp mustard seeds and
some curry leaves.
Stir.

Add 2 chopped tomatoes.
Stir. Add I tsp chilli paste (blended/grounded dried red 🌶 chillies) and
pour some water.

Cook till soft and mushy.
Add bhindi and salt,
stir and dish out.
#bhindichutney #bhindi #chutney #CookWithNavaK #Navakrishnan

Pulichai keerai/sorrel leaf chutney.
To make: simmer leaves (from one bunch) till soft and tender with some water.
Drain off the water and mash the leaves (see pic).

In a pan,
heat 2 tbsp of oil,
fry 2 tbsp of dried prawns till crispy,
add 8 thinly sliced shallots,
2 sprigs of curry leaves,
2 dried chillies (snip to smaller pieces),
1 tsp turmeric powder,
the mashed leaves and salt.

Stir all together.
Pour about 1/4 cup of coconut milk, stir and dish out.
Note - for vegetarian version, omit dried prawns.
#pulichaikeeraichutney #sorrelleafchutney #sourchutney #NavaKrishnan #navascooking #chutney #IndianFood

Brinjal chutney.
Ingredients
6 medium size brinjals
1 tsp turmeric powder
1/2 tbsp rice flour
handful of shallots (sliced), curry leaves and dried chillies; tamarind juice
sugar or palm sugar
cinnamon (2), cardamom (3), cloves (3), star anise (2),
oil and
salt.

Rub rice flour, turmeric and salt over brinjals, deep fry and remove.

Fry curry leaves, shallots and dried chilies and remove from oil(all 3 separately and till crispy).

Simmer tamarind juice, spices and sugar.
When caramelized, add fried brinjals, curry leaves, shallots and dried chillies.
Off heat and stir all in.

#BrinjalChutney
#Chutney
#Vegetarianism
#navascooking
#NavaKrishnan