Wednesday, October 24, 2007
I made this curry 3 months back. I took the pictures to post it immediately. But......At last today I was determined to share it with you all. This is a great accompaniment to Pongal. It is tangy, spicy and delicious. I got this recipe from a dear friend of mine.
Brinjal - small - 8 or 9 (I used the small Thai variety)
Onions - 1
Ginger garlic paste - 1 tspn
Tomato - 1 medium
Chilli powder - 1 tspn
Coriander powder - 2 tspns
Grind into a paste:
Coconut - 2 tbspns
Sesame seeds - 1 tspn
Cumin seeds - 2 tspns
Whole pepper - 6 to 7
In a kadai, heat 2 tbspns oil. Add mustard seeds, whole pepper and curry leaves. Add ginger-garlic paste and fry for a minute. Then add onions (thinly sliced) and fry till they turn light brown. Now add cut brinjal pieces into it and saute with little salt. Saute for 3-4 mins and add coriander powder, Turmeric powder and Cumin powder, chilli powder.
Now add the coconut paste to the curry. Add diced tomatoes, and salt for taste. Add 1 tspn of tamarind paste (Optional). Add some powdered jaggery and mix everything well and cook.
Garnish with coriander leaves. Serve hot with Pongal!
Posted by Almond Bread Company at 11:22 AM