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

Sundaikkai Sambar:

Sundakkai is called 'Turkey Berry' in English and its Botanical Name is 'Solanum torvam'. The cooked berry is used as a Vermifuge. The seeds and its skin acts as a roughage to stomach.

Turkey berry is an erect spiny shrub that is also known by prickley solanum, shoo-shoo bush, devil’s fig, wild egg plant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, pea eggplant, makhua phuang....(Source - Wikipedia)

This is my Mommy's recipe. She really makes this in a unique way....we could neither call this sambar/kuzhambu. Kind of in between these two! She says....if you do this like any other regular sambar...the veggie will be really bitter. Maybe she is right! And Mommy also uses mann-chatti(earthern pot to grind)these beriies. Maybe it also contributes in some way to that unique taste.

My brother loves this recipe! When myself and my brother met at India....nearly after 2 and half years. I prepared this dish for him. Mommy was like...how come I figured the method and ingredients....without asking her at any point. I consider myself thats a great compliment!

Ingredients:

Turkey berries few bunch
Green chilies 6 finely chopped
Garlic 2 whole heads peeled & semi crushed
Onions 2 finely chopped
Tomatoes 2 chopped
Thoor dal 2 fistful
Tamarind paste 1/2 spoon
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Curry leaves few spoons
Oil few spoons.

Method:

Remove the stalk from the berries and wash them. Set aside.

In a wide vessel, boil 2 cups of water. Add salt and pinch of turemric to it. Now add berries, cover and cook for about 7-10 minutes. Or until the berries are tender.

Now remove them from heat and coarsely grind them in earthern pot(if you have one)or use wooden masher....and mash them gently. So that the berries release their fine seeds. Set aside.

Pressure cook thoor dal till tender.

Now heat a skillet. Add few spoons of oil. Start adding chilies, garlic, onions and tomatoes. Fry real good...until fragrant.

Add salt, turmeric, chili powders to it. Followed by ground berry and thoor dal.

Bring this to boil and finaly add tamarind and continue cooking over medium heat for few more minutes.

In a seperate pan, heat oil. Crackle up the seasonning spices and run this over the sambar made.

Labels: Brinjal/ Egg-Plant, Sambar

Kathirikkai Murungakkai Mangai Sambar:

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. I will post its leaves recipe later. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'. But Americans may confuse it with real drum's sticks or Drum Chicken/chicken leg piece....here. I had hard time to explain about this veggie to my Friend Teena, once. Then finally I showed her some pictures!

Well...here I have made a mixed veggie sambar which quite famous in Tamil Nadu. While making combo sambar....we have a special pick. Here eggplants(brinjal), drum sticks and raw mangoes. Just 1 small wedge of mango makes the sambar incredible!

Ingredients:

Brinjal/Eggplant 4 - sliced & cubed
Drumsticks 2 chopped
Mango 1 small wedge
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

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

Method:

Leave the cut drumsticks and brinjal in cold water...until cooking. Prevents discoloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Brinjal/ Egg-Plant, Sambar

Fiery Hot Egg-plants Rice:

Ingredients:

Basmati rice 1-2 cups
Italian Egg-plants 6-8 (slitted twice)
Onion fienly chopped
Garlic 1-2 whole head - peeled & chopped
Dry Red chilies 1 fistful - toasted n grated
Tomatoes 2 - pureed
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

Cook rice with limited salt in it. Spread them in a clean tray to get stiff and well seperated rice.

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Add salt, turmeric and chili flakes. Fry for about 2 minutes and egg-plants.

Maintain stove over medium heat. Let the egg-plant coat oil all over it.

Do not add any water. Cover and cook over medium heat until the egg-plants are done.

When it is tender enough, add rice without forming any lumps. Now fry over high heat for 2 minutes and remove from heat.

Garnish with cilantro leaves.

Labels: Brinjal/ Egg-Plant, Main Dish - Rice

Brinjal Mor-Kuzhambu:

Italian Egg-Plant in rich Yogurts Gravy. Kathirikkai Mor-Kuzhambu.

I don't know if anyone attempted to make mor-kuzhambu out of brinjal. I beleive 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!

Ingredients:

Italian Egg-plants 1-2 slitted twice
Yogurts 4 cups
Salt
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
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

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.

Method:

Heat oil, in a wok. Saute brijal 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.

Labels: Brinjal/ Egg-Plant, Veg Kuzhambu

Hot Italian Eggplants:

Italian Egg-plants Vadhakkal - my way. Brinjal Vadhakkal. Kathirikkai Masala Fry.

Ingredients:

Italian Egg-plants 6-8 (slitted twice)
Onion fienly chopped
Garlic 1-2 whole head - peeled & chopped
Dry Red chilies 1 fistful - toasted n grated
Tomatoes 2 - pureed
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Add salt, turmeric and chili flakes. Fry for about 2 minutes and egg-plants.

Maintain stove over medium heat. Let the egg-plant coat oil all over it.

Do not add any water. Cover and cook over medium heat until the egg-plants are done.

When it is tender enough...fry ove rhigh heat for 2 minutes and remove from heat.

Garnish with cilantro leaves.

Serve with rasam rice as a side dish. Good choice with palin pulka rotis.

Labels: Brinjal/ Egg-Plant

Kathirikkai Puli Kuzhambu:

Ingredients:

Brinjal/Eggplant/Vellore Mullu kathirikkai 1/4 kilo
Onion 1 finely chopped
Garlic 12-15 beads crushed
Tomatoes 2 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Jaggery 1 spoon
Rice flour 1 spoon
Tamarind milk 1 cup
Sesame oil 1/4 cup.

To be Toasted Each Seperately and Ground Togather:

Chana dal 1 spoon
Dry red chilies 6
Fenugreek 1 spoon
Coriander seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 twig

For Sesonning:

Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1/4 spoon
Pepper 4
Asafoetida 1/4 spoon
Curry leaves few
Dry red chilies 3-5.

Method:

Slit brinjal and leave in cold water, until cooking.

In a wide iron wok, heat oil. Add onion, garlic and tomato one by one...in the same order. Fry real good until they are aromatic and without any moisture.

Now add salt, turmeric, chili powder, jaggery, rice flour and spice blend to it. Fry for about 2 minutes.

Add cut brinjals and fry till the oil coats evenly.

Add tamarind water, cover and cook.

When the gravy thickens and oil shows up on top, remove from the heat.

In a seperate pan, heat oil. Crackle all the spices mentioned, run over the gravy prepared. Enjoy with steamed rice.

Labels: Brinjal/ Egg-Plant, Veg Kuzhambu

Baingan Piyaz Subzi:

Brinjal Piyaz Subzi.

Ingredients:

Eggplants 4 sliced lengthwise
Onion 2 large sliced
Jalapenos 3 dessed, sliced
Salt
Turmeric 1 pinch
Chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon(optional)
Mustard seeds 1/4
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a wide wok, heat oil. Add mustard and wait till it pops.

Add jalapenos, onions and eggplant. Fry for few minutes.

Add salt, turmeric, chili and corinader seeds powder to it.

Cover and cook for about 4-6 minutes.

When the eggplant is done, remove from heat...garnish with cilantro leaves!

Labels: Brinjal/ Egg-Plant

Eggplant Masala:

Ingredients:

To Be Fried in Oil Each Separately And Wet-Ground to Paste:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Asafoetida.

For Pan Frying:

Onion 1 paste
Tomato 1-2 chopped/puree
Thai Eggplants 8 with stalk(slitted twice)
Salt - little
Turmeric powder 1 pinch
Jaggery 2-4 spoons
Tamarind paste 1/2 spoon
Oil few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Coriander leaves - for garnishing.

Method:

In a sauce pan, heat oil and stir-in onions, tomatoes and egg-plants. Saute them real good.

Add salt, turmeric, jaggery, tamarind paste and wet-ground masala now. Cover and cook till the veggies are done. (The tamarind milk should get thickened, the masala's raw smell should leave the pan.)

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run this sesonning over the gravy made. Mix them once again thoroughly. Garnish with cilantro leaves!

Serve warm with steamed rice for lunch. Enjoy!

Labels: Brinjal/ Egg-Plant

Kathirikkai Thakkali Kuzhambu:

Brijals in Rich Tomato Sauce. Brinjal Tomato Curry. Eggpalnts in rich Tomato Gravy.

Ingredients:Ingredients:

Eggplants 6-8
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomatoes 1 large chopped
Tomatoes 3 pureed
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

Wash and clean the Eggplants. Retain its stalk a little. Make a deep 2 slits and leave them in cold water. Maybe add lemon juice, pich of salt and turemric to thsi water to avoid discoloration.

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar and rice powder. Blend them together.

Add the eggplants now. Fry them for a while. Maybe till they are kind of fried a little.

Then add toamto puree and 2 cups of water. Cover and cook over medium flame.

Once the vegetable is done and gravy thickens and oil shows up on top, remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

Labels: Brinjal/ Egg-Plant, Veg Kuzhambu

Thai Eggplant Dahl:

Brinjal Dal.

Ingredients:

Thai Eggplants/Green eggplans 6-10
Thoor Dal 1 cup
Salt
Turmeric pinch
Green chilies 3 fienly chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Tomato 1 large chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, cook thoor dalt with salt and pinch of turemric in it.

When they are doen soft and tender, set them aside.

Make two deep slits in the eggplants and leave them in water until told.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in eggplants, tomatoes and cooked thoor dal to it. Cover and cook on medium heat.

When the eggplants are soft and tender, remove from heat.

Garnish with cilantro leaves.

Labels: Brinjal/ Egg-Plant

Brinjal Vepudu:

Brinjal with Peanuts paste. Eggplants with peanut paste.

Ingredients:

Brinjals/Eggplants 4(sliced, i used green ones)
Peanuts/groundnuts – 1 cup (without shells)
Dry red chilies 10-15
Salt
Turmeric powder ¼ spoon
Ground nut oil – 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves crisply fried 1 cup – for decoration.

Method:

Dry toast the peanuts in a heated iron wok. Transfer them to a wide plate. Carefully rub them to remove the fine pink skin.(from the peanuts)

Again dry toast the red chilies in the same wok.

In a blender, add toasted peanuts + chilies and limited water and wet-grind it. Set this aside.

In a wok, heat oil. Add mustard and cumin seeds. Let them pop and splutter well.

Add sliced vegetable now and sauté for few minutes. Further add salt and turmeric powder to this. Cover and cook for few minutes.

When the vegetable is half the way done, add wet-ground paste, stir fry over medium to high heat. Maybe till they are really fried and fragrant.

Transfer them to display vessel and decorate with crisply fried curry leaves.

Serve warm as a side dish for curd rice, sambar rice, rasam rice or even with chappathi.

Labels: Brinjal/ Egg-Plant

Brinjal Sambar:

Tamil Nadu Vegetable Sambar. Eggplant Sambar. Baingan Sambar.

Ingredients:

Italian Eggplants/brinjal 4-6
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

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

Method:

Slice the eggplants and leave it in cold water, until cooking. Maybe one could add salt, lemon juice or turmeric to this water....to avoid coloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in sliced eggplants and fry for 2 minutes.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.

Labels: Brinjal/ Egg-Plant, Sambar

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

Deep Fried Whole Eggplants:

Fried Eggplants. Poricha Kathiri. Poricha Kathirikkai. Fried Brinjal. Brinjal 65. Kathirikai 65. Fried Baingan.

Ingredients:

Mini Eggplants 6-8 numbers (slitted twice, retain the peduncle)
Ginger 5-6 inch size - freshly grated
Garlic 4-5 cloves - made into paste
Black pepper - coarsely grounded
Chili powder 1 spoon
Egg white from 1 egg
Lemon juice from 1 fruit
Salt to taste
Cinnamon sticks 2 bits - well powdered
Cloves 3 - well powdered
Corn flour 6 spoons
Red color (optional)
Oil for frying.

Method:

1. Mix well all the above said ingredients except eggplants and oil.

2. Rub this paste over eggplants and inside the slitted parts. Let it sit in the fridge for about 20 minutes. Don't forget to cover it with lid while refrigerated.

3. Bring the oil to boiling point and maintain it on the medium flame.

4. Fry the eggplants until it is reddish brown and crispy outside.

5. Garnish them with crisply fried curry leaves. Serve warm as a side dish.

Labels: Brinjal/ Egg-Plant

Eggplant Kootu:

Kathirikkai Kootu. Brinjal Kootu.

Ingredients:

Eggplants 4 (Italian/Thai/Indian)
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustar seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:

Cook any one of the dal(thuvar/moong/chana dal) in a pressure cooker.

Trim th eends of eggplants. Finely chop them. Leave them in cold water.

Maybe add salt or lemon juice to this water to avoid discoloring.

Maybe add salt and few spoons of oil in it. Cook till soft and set aside.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger and garlic, fry real good...till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.

Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).

Cover and cook over medium heat.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

Labels: Brinjal/ Egg-Plant

Stuffed Egg-Plants:

Stuffed Brinjals. Stuffed Baingan.

Ingredients:

Italian mini eggplants 6-8
Black sesame seeds 2-4 spoons
Green chili paste 1 spoon
Onion paste 1-2 spoons
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 2-4 spoons
Black pepper powder 1/2 spoon
Chili powder 1/2 spoon
Turmeric powder 1 pinch
Sesame oil few spoons.

Method:

Slightly toast the sesame seeds. Now wet-grind it along with other mentioned ingredients.(except, egg-plant and oil)

Now heat oil, in a skillet. Stir-fry this ground paste for few minutes. Maybe tillt he raw odour leaves. Set aside.

Now make a slit in the egg-plants as shown in the picture. Now stuff the above paste in the slit. Stuff all the paste in the remaining egg-plants.

Now bake this stuffed egg-plants in a preheated oven for an hour under 350 degrees. Spray oil before baking!

(or)

Heat a wide, heavy bottomed skillet. Add oil to it. Place these stuffed egg-plants without touching each other. Now fry then till they are done. Care should be taken while pan-frying.

Serve warm as a side dish for chappathis or rotis.

Labels: Brinjal/ Egg-Plant

Brinjal Fry:

Egg-plant Poriyal. Brinjal Poriyal. Baingan ka Sabzi. Vangaya Koora.

Ingredients:

Italian eggplants 6 - sliced thickly
Green chili 1-2 finely chopped
Onion 1 finely chopped
Ginger - garlic paste 1 spoon
Tomato 1 fienly chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon
Garam masla powder 1/4 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Oil few spoons
Chopped cilantro leaves few - for garnishing.

Mehtod:

Slice egg-plants into 1 inch thickeness wedges. Leave them in cold water until cooking. Maybe add a pinch of salt and turmeric to this water.

Now in a heavy bottomed skillet, heat oil. Add mustards, cumin and asafoetida. Wait till they pop and splutter well.

Now add chlies, onion, ginger-garlic paste and stir-fry for few minutes.

When raw smell leaves, add toamtoes too and continue frying.

When toamtoes turn pulpy, stir-in egg-plant wedges and fry real good over medium heat.

When oil coats all over the egg-plant, add salt, turmeric, chili, coriander and garam masala powders. Continue stir-frying. Maybe till the vegetable si done, spice's raw odour leaves and oil shows up on sides.

Garnish with cilantro leaves. Serve warm as a side dish for curd rice or sambar rice.

Labels: Brinjal/ Egg-Plant

Kathirikkai Thayir Pachadi:

Fried Egg-plants in Yogurts. Fried Brinjal Raita. Kathirikkai Pachadi. Baingan Perugu Pachadi. Baingan Ka Raitha.

Ingredients:

Italian Eggplants - 200 grams
Yogurts 2-3 cups
Oil for deep frying.

To Wet-Grind These:

Fresh grated coconut 1/2 cup
Green chilies 2-3
Salt
Yogurts 1/4 cup.

For Tempering:

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

Method:

Wash and pat dry egg-plants. Trim their ends. Then slice them. Leave them in cold water until frying...to avoid discoloration.

Heat oil in a deep frying pan. When the oil is smoky hot....fry few sliced egg-plants in it. Maintain the stove over medium-high heat. Fry them real crisp.

Fry little in each batch. Maybe till they turnt o dark brown and crispy enough.

Leave these fried egg-plants/brinjals over kitchen tissue for some time.

Now wet grind coconut, green chili with salt and 1/4 cup of curd.

Combine fried egg-plants/brinjal and wet-ground above paste in yogurd. Mix them well.

In a shallow frying pan...heat oil and add sesonning items and wait till they pop.

Then run this above sesonning over mixed eggplants-yogurts set-up.

Serve chillied or at room temeprature as a side dish.

Labels: Brinjal/ Egg-Plant, Salad/Pachadi

Kathirikkai Saadham:

Brinjal Rice. Egg-Plant Rice. Baingan Ka Chaawal.

Ingredients:

Raw Rice 1 cup.
Italian Eggplants 4 sliced
Onion 1 small chopped finely
Garlic 6-8 finely chopped
Tomato 1 large chopped
Dry Red Chilies 3
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Curry leaves few
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil few spoons.

Method:

Cook rice along with salt and few psoons of oil. Then spread this rice over wide tray. Let it cool down to room temperature. Fliff the rice with fork.

In a wide heavy bottomed iron skillet(preferably iron wok) heat oil.

Add mustards and cumin seeds. Let them pop and splutter well.

Now add chilies and curry leaves, let it crack well too.

Followed by add garlic and fry till its fragrant.

Add onions and fry till they turn to golden color. Followed by tomatoes...fry till they become pulpy.

Now stir-in sliced eggplants and continue frying. When the eggplants coat with oil evenly, add salt, turmeric and chili powders.

Now cover and cook them till they are done. Do not try to add any water. Let it get done with its own water content.

Whent ehy are almost done....stir-in rice without forming any lumps. Mix well...over low heat. When the rice is coated with masala evenly, remove from heat.

Serve steaming hot as a main dish.

Labels: Brinjal/ Egg-Plant, Main Dish - Rice