Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Tuesday, June 16, 2015

Brinjal and Potato Curry 2

Method:
6 long purple brinjal cut in to 3  long thick strips
2 to 3 medium size potatoes remove skin and cut in to lengthwise strips
Wash brinjal and potatoes
 Apply 1 tbspn salt and keep for an hour 
Squeeze the brinjal and potatoes  tightly to remove the water
Heat 3 tbspn oil + 1/2 tbsn ghee
Splutter 1 tspn mustard, 3 red chili bits
Add 1 tbspn ginger garlic paste and fry for a while
Add 1 onion chopped lengthwise  and fry till it becomes translucent
Add 1 tbspn  coriander powder, 1/2 tbspn cumin powder, 1tspn turmeric powder and stir

Add the squeezed brinjal and potatoes
Stir and cook covered on a medium heat.
When cooked fully remove from stove.
 Relish with dhal /rice



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