Italian Egg-Plant in rich Yogurts Gravy. Kathirikkai Mor-Kuzhambu. Eggplants in Yogurts Curry.
Whenever I intend to make sour curd (yogurts) curry...I recall this lovely Poem from Aganaanuru(An Anthology of Love & Family life). An ancient Tamil Literature, is dated to around the first and the second century C.E. The poems probably are of a much earlier date. It describes about the feelings of a poor house wife!! As she was out of money and her husband's birthday approaching...she doesn't have anything to offer...She stores the excess curd each day, for about a week. So that, they get 'sour' and she could prepare a nice 'curry'. On the day of his birthday...with her tender fingers(which has red ruby stones ring)she would be slowly scaling the fish(for the side dish). As she prepares the 'curd curry'...she realizes that she is out of enough salt! Now she feels really terrible for her condition!! And as she weeps...one or two drops of tear, falls right into the 'curry' and it becomes perfect!!! This is such a romantic poem, shows the poor common man's life(during 1 or 2nd Century)
Now perfectionalist don't ask me...why she didn't think about a career or pawn her 'red ruby ring to me!! This is just a poem...feel the essence, please.
I don't know if anyone attempted to make mor-kuzhambu out of brinjal. I believe its my own recipe. If someone as cooked...yeah it may be parallel thinking! I love fried brinjal in plain yogurts(kathirikkai thayir pachadi)so...thought of making it bit more spicier.....'brinjal mor-kuzhambu' was born that way!(actually republishing one of my oldest work)!!!
Italian Egg-plants 1-2 slitted twice
Yogurts 4 cups
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.
Wet Grind these to a Thick Paste:
Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.
Heat oil, in a wok. Saute brinjal for a while...until oil coats to all sides.
Now add wet ground paste to it. Fry them till they loose their raw smell.
Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.
In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.
Serve warm along with plain steam cooked rice.