In Bangalore this is mochai kottai season. People here make a variety of dishes. They make dosas, kurmas, curries and many more. I like mochai a lot. I also buy and make a lot of dishes at home. One such dish is mochai curry.
This curry is made of cabbage and peas and is served as a side dish for rice and sambar. It is a tasty and colourful dish. My mom used to make this very well at home.
This is a tasty brinjal or eggplant recipe which I learnt from my friend in Bangalore. For this we use large variety of eggplant. It is a mouth watering recipe.
In south India, we make lot of curries as a side dish for rice. Without curries our lunch is not complete. We make different curries on different days to get the variation. I am posting one of the curries here.
Amaranthus (Arai Keerai), is very popular in south Indian cooking. Amaranth leaves are low in saturated fat and very low in cholesterol and is a good source of protein. It’s rich in iron and Vitamin A. It helps in improvement of blood in the body.