Happy new year everyone! First of all a big thank you to everyone for putting up with my “MIA (missing in action)” episodes. My new year resolution for 2014 is to post more regularly and I really hope I don’t disappoint myself. So lets start this new year with a recipe that is spicy and tangy. The basic steps are very similar to “chettinad kara kozhambu” (my first blog entry). Here is a link to my chettinad kaara kozhambu http://tinyurl.com/nxvjs9u
Shallots – 1 cup ( 30- 35 pieces)
Garlic – 25 pods
Eggplant – 4 large eggplant sliced into long wedges
Tomato – 1 (cut into chunky pieces)
Tamarind juice – 3-4 cups (with water)
Coriander Powder – 1 tablespoon
Chilly Powder – 1 tablespoon
Turmeric Powder – 1/2 teaspoon
Fennel powder- 2 teaspoon
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp
Red chilli – 2-3
Curry Leaves – few
Coconut paste – 3-4 tablespoon ( grind shredded coconut into a smooth paste)
Salt – to taste
Gingely Oil – 3-4 tablespoon
1. Heat oil in a pot ( pick a pot that has a thick base. I love making this dish in my dutch oven :)) and add mustard seeds, fenugreek seeds, red chilli and curry leaves.
2. Once mustard seeds start splattering, add shallots, garlic, eggplant and sauté for about 5 minutes.
3. Add coriander powder, chili powder, turmeric,fennel powder and salt. Continue cooking the spices with the veggies for an additional 3-4 minutes. Don’t overcook the veggies. Since you are going to add tamarind water and cook the veggies in the gravy you don’t have to saute the veggies for too long.
4. Now add tamarind juice (add extra water if necessary), tomato and let it cook till the gravy starts to thicken. At this stage add the coconut paste and cook for additional 5 – 7 minutes for the gravy to thicken. Once you see oil separating from the gravy its an indication that the spices are cooked.
This dish goes very well with rice, idli and dosa.