Brinjal curry for Tapioca

Each district in Kerala has a different recipe for the accompaniment made for the classic side dish of

Tapioca. 

This is the Kottayam district style and it uses malabar tamarind / kodumpuli instead of tamarind.

And it is different from my earlier version as there is no coriander powder used. Also all the fresh spices are chopped and not ground.

Make both on different occasions and choose what your family likes best.

To know how to prepare tapioca -keral style with lots of fresh coconut , click here.

Ingredients:

Brinjal - 3, cut into halves or quartered

Small onion - 11 to 12

Ginger - 1 inch

Garlic - 3 cloves

Green chilly - 3

Curry leaf - 2 sprigs

Kodampuli - 4, soaked in 1/2 cup water for 10 minutes

Red chilly powder - 3 tbsp

Salt

Turmeric powder - 1/2 tsp

Pepper - 1 tsp

Uluva / methi / fenugreek seed - 1 tsp

Coconut oil - 2 tbsp + 1 tbsp

Mustard seeds - 1 tsp

Method:

Cut the onion, garlic and ginger into small pieces. Sit the green chilly.

Dry fry the uluva and peppercorns. Cool and powder.

Heat 2 tbsp coconut oil and splutter the mustard seeds and then add the broken red chilly.

Into this add the chopped spices and curry leaf.

Fry on a medium flame till onion becomes transparent.

Reduce flame to the lowest and add the red chilly powder.

Fry for 2 minutes till the raw smell goes.

Now add the soaked kodampuli with the water.

Add the salt and turmeric powder and bring to a boil.

Now add the brinjal pieces and cook covered on a low-medium flame for 5 minutes.

Turn off flame and add the powdered spices and 1 tbsp coconut oil.

Keep covered for a further 10 minutes and serve with tapioca.