Saturday, October 9, 2010

Tangy South Indian Eggplant / Kara Kuzhambu

Adapted from

Peanut Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Curry leaves - 5
Green Chilli - 4, slit

Tamarind Paste - 1 tsp
Jaggery grated - 1 tsp
Sambar powder - 1 tsp
Coriander powder - 1 tsp
Turmeric - a pinch
Red Chilli powder - 1/4 tsp

Red Potato - 1/2, cut in cubes
Butternut Squash - 1/5, cut in cubes
Eggplant - 1/2 of medium sized eggplant, cut lengthwise, size should be bigger than pumpkin cubes
Both potato and squash together should be half of the total quantity of eggplant.
Pearl Onion - 10
Tomato - 1/2, chopped into 8 pieces

Make a paste of tamarind, jaggery, turmeric, sambar and coriander powder with half cup of water. Keep aside.

Heat oil, temper with mustard seeds. Then add green chilli, pearl onions, fenugreek seeds, curry leaves. Cook till the onions become lightly caramelised.

Add the vegetables and salt and toss gently on medium high heat till they are half cooked. Mix tomatoes and spice mix and cover and cook on low heat till done. The dish should have a little gravy. Serve with brown rice, roasted papad and tomato dal.

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