Since we are vegetarians, we have never had the famous Kerala dish - kappa and meen / fish curry. It is supposed to be THE signature dish of Kerala
This is my vegetarian version of the dish made with brinjal.
Find the Kottayam Brinjal curry also on these pages.
Preparation of Tapioca:
Tapioca - 2 medium - 750 gms
Coconut - 1 cup
Green chilli - 2
Coconut oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chilly - 4 broken
Curry leaf - 10 or 1 sprig
Salt
Turmeric powder - 1 tsp
Small onion / Shallots - 10, chopped fine (optional)
Peel the tapioca / kappa, wash well and cut into 2 inch cylinders.
Boil / pressure cook tapioca with salt and turmeric powder till tapioca is cooked but retains shape.
(I cannot tell the number of whistles in a pressure cooker, as cooking time always differs from one batch of tapioca to the next!)
Drain water well and cut into bite size pieces.
Grind the coconut and green chilly without any water.
Heat the coconut oil and splutter the mustard. Then add the urad dal, red chilli and curry leaf.
Fry the chopped shallots, if using, until translucent.
Add the broken tapioca / kappa into the mustard.
Next add the ground coconut.
Mix well and heat till all the water evaporate and it becomes dry.
Brinjal curry:
Brinjal - 1 large or 2 medium - (200 gms)
Small onion - 6
Green chilli - 2
Ginger - 2 inch
Coconut oil - 4 tbsp
Mustard - 1/2 tsp
Red chilli - 2, broken
Salt
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Curry powder - 1 tsp
Tamarind - gooseberry size
Curry leaf - 10
Fenugreek seeds / methi - 1 tsp (optional)
Cube the brinjal and keep aside.
Soak the tamarind in water and keep aside.
Heat 2 tbsp of coconut oil and splutter the mustard and red chilli.
Make a paste of the onion, green chilli and ginger.
Add the paste to the hot oil.
Fry for 2 minutes on a low flame or it will burn.
Keep the salt, turmeric powder, coriander powder and chilli powder ready.
Add this to the fried onion.
Now add 1 tbsp of coconut oil. And fry for 1 minute on low flame.
Next goes in the brinjal.
Mix well and fry for 2 minutes.
Extract 1 cup of pulp from the tamarind and add to the fried brinjal.
Cook covered on a low flame till the brinjal gets soft.
If you going to use Methi seeds / fenugreek. Follow the below steps.
Dry fry the methi till they pop.
Powder it.
And add to the boiling curry.
Reduce flame and stir well. Turn off flame.
Add 1 tbsp of coconut oil and mix well.
Serve hot with the prepared kappa / tapioca.
Enjoy!
Do share your experiences and feedback with me in the below section of comments or on my Facebook page.
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