Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!

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Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!
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Tumgai Palya
There is nothing as delicious as Tumgai Palya, Garlic Chutney, Chatni pudi, Agshi Chutney, Guryellu Pudi, Jowari Rotti and curd with crushed onions on the side. Slurp…!
In Dharwad we have special places where they sell jowari rotti, tumgai playa, kaal playa and somehow Pappa always brought mirchi bhaji with it.
My granny used to always say that Ghatprabha vegetables and dals are tasty. What she meant that food grown in Ghatprabha river basin is tastier. Maybe she was biased. I had all but forgotten about it till Mammi reminded me about it. Mammi had cooked yummy food as usual, and was explaining why she insists on carrying vegetables to Bangalore.
Whatever the basin I cannot forget the taste of the Tumgai Palya made by my aunts in Dharwad. No matter how much I help them and how many times I have made it under their supervision it better in Dharwad.
Basically the question that was asked was” do the brinjals have seeds?” Meaning : Are they tender, removed from the plant before the seeds have a chance to form. Then they proceeded to choose unmarked brinjals, absolutely no holes in the outer skin. Choose straight small ones the one that the stalk is a bit crooked maybe spoilt.
There is a green and white variety of brinjals that do not look attractive but they taste better. Buy them if you get a chance. Actually the once which have small thorns are now a dying breed they are the best.
To choose go for unmarked brinjals, absolutely no holes in the outer skin. Choose straight small ones the one that the stalk is a bit crooked maybe spoilt. Choose a few more than what you need. Why? The insides of the brinjal should be clean, no black marks or holes are good ones and can be used. The rest need to be discarded.
Sounds complicated?
Forget it and enjoy the stuffed brinjal or “aubergine stuffed”!
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What do you think? Will this recipe work with you? What changes are you making? Please share with me.