When we were travelling in Tamil Nadu, we stayed over night at the UNESCO heritage village of Chettinad and here they served us a watery tangy spicy dish. And on enquiry, I was surprised to know that one of the key ingredients in the dish was Brinjal / Aubergine.This recipe was what the chef / cook told the bearer and was passed on to me. It took me nearly 3 attempts to get it right.
The only thing that adds spice to this curry is the Green chilly. I found 4 chillies suit us, adjust according to your family taste buds.
This dish is VERY good with idiyappam.
Ingredients:
Potato - 4 medium
Brinjal - 3 small or 1/2 of an large aubergine / bharta baingan
Onion - 1 small, chopped fine
Green Chilly - 4 or more , chopped fine
Ginger - 1 inch, minced
Oil - 2 tbsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry Leaf - 7
Salt to taste
Turmeric powder - 1 tsp
Coriander leaf (malli)- 4 tbsp
Lemon juice - 3 tbsp or more
Method:
Pressure cook the potato and brinjal. Peel skin. Mash well and add enough water (about 3 cups) to make it a loose liquid.
Heat oil. Splutter the mustard , urad dal , red chilli and curry leaves.
Add the ginger, green chillies and onion.
Reduce flame and cook for 2 minutes.
Add salt , turmeric powder and then add the brinjal - potato liquid.
Boil for 2 minutes, turn off flame.
Just before serving, boil the curry again and turn off the flame.
Now add the coriander leaf and lemon juice.
Taste and add more salt or lemon juice.
No comments:
Post a Comment