Kitchen Tantra

Vellore Mullu Kathirikkai Serwa:

Vellore Jodhi Hotel Style Serwa. Egg-plants Serva. Brinjal Serva. Indian Egg-plants Curry. Baingan ka Salan. Baingan to go with Biriyani.

As there are sure 100s of varieties of Egg-plants here....yet one could never match one's own ethnic, regional variety!( I think more than the shapes, color, genus, the taste comes from happiness and associated incidents. As we grow older....we try to catch up our memories on old mommy's recipes, granny's recipe....the recipe we tasted first time....all with some nice thoughts. One could never give the same taste even if I fix it 100 times with lots of improvisation.

However....I made this dish to go with my Vellore Biriyani, as a side entry. Its again regional dish. Yeah....I used particular variety of egg-plants for this. Yet it comes under the same species 'Solanum melogena'. One need to look close into the veggies for a right pick. Yep...these eggplants are thorny on their stalk(peduncle). It worth's a new spices tho'....anyways, let go on with the recipe!

Ingredients:

To Grate:

Ginger 1" size
Garlic 2-4 beads
Scallions 2
Country toamtoes 1/2 kilo

To Powder:

Fenugreek Seeds 1 spoon
Cumin Seeds 1 spoon

For Tempering:

Peppercorns 1/4 spoon
Cumin 1/4 spoon
Fenugreek 1/4 spoon
Curry leaves few
Sesame oil

For Serwa:

Indian Eggplants - 1/4 kilo sliced legthwise along with stalk
Green chilies 3 slitted
Scallion 1 sliced
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Sesame oil few spoons

Method:

In a iron wok, heat up oil. Add tempering spices, followed by chilies and onions. Fry real good till onions turn golden. Add salt to hastent he process.

Now add grated ingredients and fry till raw odour leaves the pan.

Followed by sliced eggplants. Fry till they coat up oil on all the sides.

Toss turmeric and chili powders too. Cover and cook till the veggies is tender and oil shows up on sides.

Then add powdered spices and bring to one boil, remove from heat. Enjoy with Biriyani.

Labels: Brinjal/ Egg-Plant