When I started off cooking during the pre-internet and wifi days, I used to have a file filled with cut outs from newspapers, magazines and booklets published to promote brands.
This recipe is from my 'Idhayam' nallennai or til oil promotional booklet.
This recipe, I think, is from the chettinad region as it is similar to the kozhambu served there.
Serves : 2 adults
Ingredients:
Brinjal - 2 small
Small onion - 8 to 10
Jeera - 1/2 tsp
Salt
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Tamarind - 1 small ball
Coconut - 2 tbsp
Til / gingelly oil / nallenna - 1 tbsp
Refined oil - 1 tbsp
Mustard - 1/2 tsp
Red chilli - 1 broken
Methi / uluva / fenugreek seeds - 1/2 tsp
Curry leaf - 1 sprig
Method:
You may either cut the brinjal stalk off and slice the brinjal into 4 segments or leave the stalk on and just make deep slits into the brinjal. I was not too confident about the presence of worms inside, so I cut each brinjal into 4.
Grind the onion and jeera into a coarse paste without water.
Heat both the oils together and splutter the mustard, methi seeds and red chilli.
Next add the ground onion - jeera paste.
Fry for 1 minute stirring constantly on medium flame. Then add the salt, turmeric and chilli powders.
Do not stop stirring. After about 30 seconds, add the brinjal.
Mix well. Reduce flame and cook covered for 2 minutes.
Then add the tamarind pulp.
Now cook covered on low flame for 5-7 minutes.
Grind the coconut into a fine paste adding water, if necessary.
After 5 minutes of simmering the brinjal would have cooked.
Add the ground coconut to the curry. Increase flame and boil for 1 minute.
Your curry is ready! Enjoy with rice.
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