Green Eggplant Curry/ Gulla Sagle

Gulla is eggplant and mostly used in Mangalore. Back in Bangalore we used to get gulla from Mangalore Store, Gandhi Bazaar. I love to have gulla sagle with dalitoy. Sagle is prepared with coarse coconut paste. I cook whole eggplants in coconut paste and I like it that way. 

I am not sure if these tiny Thai Eggplants are gulla but I get these specially to prepare gulla sagle. I have heard these tastes bitter when compared to big dark purple colored eggplants. So far I havent noticed any difference in taste.

Cooked Plantain in Coconut Sauce/ Kele Koddel

I had plantains stocked up in my refrigerator for quite few days. I didn't want to prepare usual "kele phodi". I remembered kele koddel. I had this long time ago when my grand mom used to decide the menu everyday. Koddel needs garlic seasoning and this is not prepared during auspicious days. This dish tastes good only with garlic. 

Fried Colocasia Patties/ Shakavrata Pathrode

Shakavrata Pathrode is straight from my grand mom's kitchen. She used to prepare this mostly during rainy season. The recipe is slightly different from steamed colocasia patties/pathrode which I posted few days back. I like this more than the steamed ones. Curd gives a very different taste after frying it on hot tava.

When I asked my aunt why was this dish named as "Shakavrata Pathrode",  she said "Shaka had this during vrata". Well I don't think there is any defined story behind this but I did read articles about Shalivahana Saka king and I came across an interesting article which said Hindus follow Shalivahana Calender. As far as I understand Shaka Vrata is followed during chaturyamasa and people should not eat red chillies, vegetables etc. It said red chillies can be substituted with peppercorns. Guess this dish has something to do with it ! We use couple of green chillies in this only to get spicy taste.