Sutta Kathirikai Masala Varuval:
Other Names: Stuffed and Grilled Aubergine Spicy Stir-Fry. Stuffed n Broiled Egg-plants in Indian Spicy. Gutti Vangaya Masala Kura.
Delicious dishes are all made alike; Whereas, every ruined preparation is done in its own way! Does this make any sense?!
I mean...I have used this famous first sentence of Tolstoy's great novel Anna Karenina: Happy families are all alike; every unhappy family is unhappy in its own way! What he meant is actually in order to be happy; a marriage must succeed in many different respects...such as, opposite gender attraction, agreement on finances, discipline of off springs, extended family members-in-laws, and other vital issues. So, failure in any one of those essential factor ruins a perfect couple's happiness!!
Likewise, for some of the soul food preparation, I need plenty of ingredients to go into it...to trigger that nostalgic past, reflecting nativity, reminding ethnicity, re-kindling authenticity, perfecting gourmet sentimentality and finally teasing the palate with that sensuality:)
Therefore, in order to bring one simple family recipe, I have to shop around the globe! Am giving a bit of my shopping trail list. Just in case, if you are living in the country side, deep south...probably you may find it very useful:)
Rice - Call up my friend who ships it to me or buy whenever I travel to the big cities!
Indian whole spices - I bring it from India, yearly once! Use them religiously with care:)
Powdered spices - Mail order it! Always better than shopping around!
Indian Native vegetables - International market & Chinese / Korean Market (that's right) at nearby cities 200-300 miles! Shop once in a blue moon!
Sesame oil, Curry leaves - Indian stores, which is only 150 miles away
Tamarind pulp - Mexican stores
Fresh coconut, Pearl Onions - Local Farmer's market
Other Ingredients - Kroger, Wall-mart (good only 20 miles from my home)
Indian Eggplants - 5
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.
Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful
Steamed rice to go with.
Dry toast the spices and powder the same.
Slit the eggplants lengthwise twice but by still holding their shape. Don't trim their stalk either...can be used as a stick to hold, hehe:)
Now stuff half of the powdered spices into the eggplants, smear oil if necessary.
Either grill or broil the vegetable to bring a nice burnt odor!
Meanwhile, extract tamarind milk and set aside.
Heat up the griddle, add oil and tempering spices if needed. And followed by remaining powdered spices. Further add salt, turmeric, chili powder and tamarind milk. Cook over low-medium heat, without lid.
When oil separates, add the eggplants and cook briefly.
Serve warm to go with your steamed rice. Enjoy your meal:)