The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Kabini offer cuisines that are as varied as they are imaginative and memorable. Together, they are certain to fulfill every culinary aspiration and satisfy the most demanding palate.

Savatekayi Suttadu – Grilled Zucchini Served with Hurali kayi Palya (Horse Gram) Garlic Chutney, Bassaru (Local Lentil and Green Leaves Stew) & Raagi Mudde (Steamed Finger Millet’s Dumpling)

 

Savatekayi Suttadu

Savatekayi Suttadu

 

Ingredients:                                                                                                                                             

For Zucchini
Zucchini – 100 Grams
Ginger Paste – 10 Grams
Garlic paste -5 Grams
Turmeric Powder –  2.5 Grams
Chili Powder – 2.5 Grams
Salt – 2.5 Grams
Coconut Oil – 15 ML
Coconut Milk – 15 ML
Fennel powder – 2.5 Gram

For Hurali Kayi Palya
Coconut Oil – 30 ML
Horse gram – 50 Grams
Coconut – 15 Grams
Onion – 30 Grams
Mustard seeds – 05 Grams
Urad dal 15 Grams
Turmeric powder – 05 Grams
Salt – 2.5 Grams
Green chilies – 5 Grams
Lemon – 1 No’s
Jaggery – 5 Grams
Coriander leaves – 5 Grams
Curry leaves – 5 Grams

 

Method:                                                                                                                                    

For Zucchini
Step-1: Wash and clean zucchini and cut them into half quarters length wise.
Step-2: Seasoning your zucchini with Ginger Paste, Garlic paste, Turmeric Powder, Chili Powder, Salt, Coconut Oil, Coconut Milk, and Fennel powder.
Step-3: Heat the grill and make sure the grates are clean and well oiled.
Step-4: Grill until tender and grill marks appear.
Step-5: Serve hot with Huralikayi playa, Raagi Mudde and Bassaru

For Hurali Kayi Palya
Step-1: Heat the oil in a pan on medium heat.
Step-2: once it is hot enough add mustard seeds, once the seeds pops add urad dal, very it until turns Step-3: Golden brown, add green chilies, add chopped onion. Fry it for a minute.
Step-4: Then add curry leaves, turmeric powder, mix it .
Step-5: Now add cooked horse gram, salt and mix it well. Fry it for few minutes.
Step-6: Finally add coconut, chopped coriander leaves, mix it well. Turn off the heat.
Step-7: Squeeze the lemon juice and mix it and is ready to eat.