Like most South-Indian homes, we almost never run out of dosa batter. But whenever it happens, a quick upma or pongal is my saviour. Ven Pongal is best had with Coconut chutney. I was in this assumption until one of my friends told me what he was having for breakfast. Ven Pongal with Kathirikai kothsu. It was a new combination which I have not tasted before. I had been wanting to ask his wife how she made the gothsu, but never got a chance to ask. So I set out to make it myself one fine day.
Ingredients:
Serves - 3-4
Eggplant - 1 large - cut into 1/2 inch cubes
Onions - 1/2 cup -chopped
Ripe Tomato - 1 small - chopped
Tamarind - size of half a lime - soaked in 1 cup warm water
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 2-3 cups
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Spice mix
Dry red chillies - 3 big
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch
Method:
Heat a few drops of oil and roast the ingredients under spice mix for a couple of minutes. Allow to cool and make a fine powder in a mixie. Extract thick juice from tamarind. Heat 2 tsp of oil in a wide pan and add the mustard seeds and urad dhal. When the mustard splutters add the onions and fry for a minute. Add the chopped tomato and eggplant and saute for a couple of minutes. Add the tamarind juice, turmeric, salt and 2 cups of water. Cover and cook until the eggplant is cooked through and mushy, about 12-15 minutes in med-high heat. Stir occasionally while cooking. When the eggplant is fully cooked and most of the water is evaporated, mash it well with the back of the ladle/wooden spoon. An old fashioned mathu would work perfectly in this case. Add the remaining water and the spice powder. Allow to come to a boil and then simmer for 2 minutes. Remove from heat and serve for idli/dosa/pongal.
Ingredients:
Serves - 3-4
Eggplant - 1 large - cut into 1/2 inch cubes
Onions - 1/2 cup -chopped
Ripe Tomato - 1 small - chopped
Tamarind - size of half a lime - soaked in 1 cup warm water
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 2-3 cups
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Spice mix
Dry red chillies - 3 big
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch
Heat a few drops of oil and roast the ingredients under spice mix for a couple of minutes. Allow to cool and make a fine powder in a mixie. Extract thick juice from tamarind. Heat 2 tsp of oil in a wide pan and add the mustard seeds and urad dhal. When the mustard splutters add the onions and fry for a minute. Add the chopped tomato and eggplant and saute for a couple of minutes. Add the tamarind juice, turmeric, salt and 2 cups of water. Cover and cook until the eggplant is cooked through and mushy, about 12-15 minutes in med-high heat. Stir occasionally while cooking. When the eggplant is fully cooked and most of the water is evaporated, mash it well with the back of the ladle/wooden spoon. An old fashioned mathu would work perfectly in this case. Add the remaining water and the spice powder. Allow to come to a boil and then simmer for 2 minutes. Remove from heat and serve for idli/dosa/pongal.
Spicy and fingerlicking good brinjal curry.
ReplyDeletevery delicious and mouth watering curry :) looks yumm !!
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