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En veetu

For my people will live as long as trees...For they are people blessed by the Lord,and their children too, will be blessed. I will answer them before they even call to me. While they are still talking about their needs,I will go ahead and answer their prayers! Isaiah 65:22-24

Sunday, December 18, 2016

Ennai kathirikai kozhumbhu

Ennai kathirikai kozhumbhu
This delicious recipe is from a tamil food blog Shashiga. If you know to read tamil, then have a look at her blog. She has got some really tempting recipes there! I have already repeated this recipe twice. The second time around, i made it with baby brinjals when my sister had come visiting & everyone loved its silken texture! Thank you Menaga for the recipe!
Baby brinjals - 8 ( Here i used 1 big brinjal), tamarind water - 1 cup ( i replaced it with tamarind paste - 2 tsps), pearl onions - 8 ( i used one medium sized onion)chopped, garlic cloves - 5,sliced, curry leaves - a sprig, tomato - 1 ( i forgot to add this!), vaduvam - 1 tbsp, coconut - 3 small pieces, salt to taste , oil - 6 tbsps .
To grind to a fine paste:
Coriander seeds - 1 tbsp, dry red chillies - 5, peppercorns - 1 tsp, cumin seeds - 1 tsp, fenugreek seeds - 1/2 tsp, sesame seeds - 1/2 tsp, pearl onions - 8 ( i used a small normal onion), garlic cloves - 5, curry leaves - 7, oil - 1 tbsp.
Heat the oil in a skillet & add all the above mentioned ingredients except fenugreek seeds & roast for a minute until the spices are just warmed through. Then add the fenugreek seeds, roast for 2 to 3 seconds. Remove from heat, cool & grind to a smooth paste alongwith the coconut slices.
Slit the brinjals just upto their stems & stuff with the ground paste & keep aside for 1/2 hour. Keep the remaining paste aside. Heat oil in a large kadai & season with vadouvam & curry leaves.Then add the onion & grlic & fry for a min. Add the brinjals & fry , stirring gently until the brinjals are almost cooked . Now add the remaining ground paste, tamarind paste & stir fry for about 2 mins. Add salt to taste & a little water , just enough to cover the brinjals & continue cooking until the brinjals are done & the gravy has thickened considerably & the oil floats on top of the gravy. Serve with rice or pita bread. ENJOY!!!


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