Serving: 4 to 6 | Type: Kootu
Serving: 3 to 5 | Type: Poriyal/fry
Serving: 4 to 6 people | Type: Gravy/Kuzhambu
|Small Purple Eggplant||10 pieces|
|Tamarind Extract||-2 tbsp|
|Chili Powder||-1 tsp|
|Turmeric Powder||-1 tsp|
|Water||-1 to 1 ½ cup|
|Coriander Leaves||-for garnish|
Ingredients for Masala:
|Dhaniya Seeds||-2 tbsp|
|White Sesame Seeds||-1 tbsp|
|Channa Dhal||-1 tbsp|
|Red Chili||-10 pieces|
|Urad Dhal||-1 tsp|
|Tamarind||-small gooseberry size|
|Shredded Coconut||-4 tbsp|
|Oil||-5 to 7 tbsp|
|Urad Dhal||-1 tsp|
|Fenugreek Seeds||-¼ tsp|
- In an open pan, heat the oil for the masala. Add all the ingredients for the masala, expect for coconut, into the heated oil.
- Roast it until golden brown color, then turn of the stove and add the coconut.
- Allows this to cool down and then place into a mixie and then add the salt. Then grind everything with enough water to make a paste (like chutney).
- Set this aside.
- Next silt the bottom of the eggplant in a plus shape. Cut half way into the eggplant.
- Now stuff the ground masala into the silt of the eggplant and then keep that aside.
- Next heat a deep pan with oil. Then add all of the seasonings and fry without burning.
- Then add the onion and sauté until it becomes translucent.
- Then add the tomato, turmeric powder, chili powder and salt and sauté until the tomatoes get smashed.
- Next add the stuffed eggplant and allow it to get roasted on it sides.
- Then add the left over masala and followed by the tamarind extract and mix well.
- Sauté until the oil comes up to the surface of the masala.
- Now add atleast 1 cup of water and cover the pan with a lid and boil the gravy until the eggplant gets soft.
- If you want this to be gravy-like, then remove from heat and garnish with coriander leaves and serve now.
- Or if want the consistency to be drier, then remove the lid and allow the gravy to boil for more time; remove it from heat when you have achieved your desired consistency.
- If you prefer to make this without onions, then replace it with shredded cabbage, shredded bottle gourd or shredded yellow pumpkin.
- If you want, you can add a couple of cloves of garlic while sautéing the onions.
- You can either leave the stem of the eggplant or remove it. I usually do it both ways.
- If you don’t like eggplant, this dish can be made with boiled baby potatoes also and it tastes just as good.
Serving: 4 to 6 | Type: Chutney/Tiffin Side Dish
Read more »
Serving: 5 to 6 people | Type: Tiffin Side Dish