BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.

BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.

NEEDED:- SMALL BRINJAL - 250 GMS. SMALL ONION - 10 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, SALT - 2 TSP, TAMARIND - 1 LEMON SIZE BALL, SAMBAR POWDER - 2 TBLSPN, TURMERIC PWDR - 1 PINCH, OIL - 2 TBLSPN, MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK - HALF TSP EACH. ASAFOETIDA - 1 SMALL PIECE, CURRY LEAVES - 1 ARK.

METHOD :- WASH AND SLIT  THE BRINJAL AT THE UPPER SIDE AND LOWER SIDE. PEEL THE SMALL ONION AND GARLIC. DICE THE TOMATO. SOAK THE TAMARIND IN 3 CUPS OF WATER WITH SALT. SQUEEZE THE PUREE AND ADD THE TURMERIC PWDR AND SAMBAR PWDR. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD CURRY LEAVES, SMALL ONION, GARLIC, TOMATO AND BRINJAL. SAUTE FOR 3 MINUTES. ADD THE TAMARIND PUREE AND BRING TO BOIL. SIMMER FOR 10 MINUTES COVERED WITH LID. ADD A PINCH OF SUGER OR JAGGERY BEFORE REMOVING FROM HEAT. SERVE HOT WITH PIPING HOT RICE, RIDGED GOURD KOOTU , CABBAGE PORIYAL & WITH PAPPADS.  

AUBERGINE KOSAMALLI.

AUBERGINE KOSAMALLI.

NEEDED:-
AUBERGINE - 250 GMS
POTATO - 1 NO BOILED ( OPTIONAL)
BIG ONION - 1 N0. CHOPPED
TOMATO - 1 NO. CHOPPED
GREEN CHILLIES - 6 NOS. SLIT OPEN
CURRY LEAVES - 1 ARK
TAMARIND - 1/2 LEMON SIZE
SALT - 1 TSP OIL - 3 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
ASAFOETIDA POWDER - 1 PINCH

METHOD:-

WASH AND CUT AUBERGINES.PRESSURE COOK WITH ENOUGH WATER. AFTER COOLING REMOVE SKIN AND SMASH IT. SMASH THE POTATO TOO.SOAK TAMARIND IN 3 CUPS OF WATER AND SQUEEZE THE PULP OUT IT. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ASAFOETIDA POWDER. THEN ADD GREEN CHILLIES, ONION, TOMATO AND SAUTE WELL. POUR THE TAMARIND WATER WITH SALT. ADD THE SMASHED AUBERGINE AND POTATO. BRING TO BOIL AND SIMMER FOR 5 MINUTES SERVE HOT WITH IDDLIES AND DOSAS AND THALICHA IDYAPPAMS.

 NOTE:- BIG AUBERGINES CAN BE BARBACUED AND USED INSTEAD OF PRESSURE COOKING.