Kitchen Tantra

Brinjal-Chana Curry:

Kathirikkai Kondai-Kadalai Kara Kuzhambu.

Ingredients:

Eggplants 6
Black Small Chana - 1 cup
Garlic 1 whole head, peeled & crushed
Onion 1 large sliced
Toamtoes 2-3 chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Tamarind water 1 cup
Grated coconut 1 cup
Oil few spoons.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Method:

Soak chana for atleast 12 hours in water. Never soak them on
Kitchen counter. Always leave them in fridge, while soaking.
As if you leave them on kitchen counter...they may ferment sometimes.

Now the next day/after 12 hours.

Chop the brijal(if it is too big) or if you use mini-eggplants,
just slit tehm twice. Leave them in cold water until cooking.

Pressure cooked the well-soaked chana with limited salt in it.
Maybe for 1-2 whistles. Then set aside along with its water.

Make a thick puree out of fresh grated coconut(i used frozen tho')
Set this aside.

In a large crock pot, heat oil. Add garlic and fry real good,
maybe til its fragrant enough.

Then followed by onions, fry till they turn to golden color.

Now turn-in chopped toamtoes. When the turn pulpy, add salt,
turmeric, chili powders and tamarind water.

Add eggplants and chana to this. Cover and cook over medium heat.

When the veggie is almost done, add coconut puree to this. Bring
this to a boil.

In a seperate pan, heat oil.
Add all the tempering items mentioned above. Wait till they pop
and crackle well. Run this seasoning over the curry prepared.

Labels: Brinjal/ Egg-Plant, Veg Kuzhambu