Saturday 3 January 2009
1 big Eggplant or 8 small eggplants
1 tbsp lemon juice
5 garlic pods
3 green chilies
1 tbsp curry powder
½ tsp turmeric powder
1 tsp salt or as needed
5 tbsp gingelly oil
A sprig curry leaves
½ tsp mustard seeds
1 lemon size tamarind
1 tbsp milk
1 tsp cumin seeds
1 tbsp sesame seeds
¼ tsp fenugreek seeds
Wash and chop the egg plants lengthwise. Sprinkle some lemon juice, turmeric powder, salt and curry powder and let it marinate for few minutes.
Soak the tamarind in a cup of salted warm water. Squeeze and filter to get the tamarind extract;
Chop the onion very finely and the garlic pods lengthwise.
Slit the green chilies and remove the seeds.
Dry roast in a pan the cumin, fenugreek and sesame seeds until a nice aroma comes out. Powder it and set aside.
Heat oil, splutter mustard seeds and the curry leaves, add the onion, garlic and green chilies and fry until the onions become translucent. Add the eggplant mixture and sprinkle some water if necessary, correct the salt and cook closed until the eggplants become tender.
Open and add the tamarind extract and cook closed on full flame for another few minutes until the sauce becomes thick. Add a tbsp of milk and when a boil comes, add the roasted powder, stir well and remove from the flame.
In TamilNadu, this is served as a side dish for Briyanis.
Posted by Akal's Saappadu at 9:24 PM