The past few days has been a tad bit cold even for Fall weather.The need to stay indoors was a welcoming thought, though the need to go see the Fall foliage in all it’s glory was an endless ache within.
How do we deal with two opposite emotions, yet come home to a spicy quick fix lunch after our walk in the woods ? Thus was born this quick & easy recipe with eggplants/brinjals in the refrigerator, throw in some sesame seeds , sprinkle some spice magic & when you get back home, your home smells like an aromatic South Indian kitchen should smell with it’s promise of a satisfying meal.
It is a thick gravy, not runny like the other South Indian curries, yet deliciously spicy for a cold Fall day, the comfort we all seek in food to warm our souls….it definitely delivers! Do give it a try! Here goes the recipe…
Brinjal / Eggplant – 4-5 ( medium or small ones ) sliced lengthwise
Coriander Powder – 1 tbsp
Turmeric Powder – 1 tsp
Cumin Powder – 1 tsp
Tamarind Pulp – 1 tbsp
Sugar / Jaggery – 1 tsp
Salt to tast
Oil – 3 tblspn
For Roasting & Grinding:
Dry Red Chillies – 4
Sesame Seeds – 2 tbsp
Garlic – 2-3 cloves
1. Dry roast the ingredients in a heavy bottom pan or with a little oil until it turns golden. Now take the roasted ingredients and blend it into a fine paste with a little water added. Set aside.
2. Warm the kauai/pan adding a little oil. Add in eggplant/brinjal slices and toss well in the oil. To this add in the salt, sugar, and other spice powder and gently stir all the ingredients ,so the eggplant is coated fine.
3. Cover the pan/kadai with a lid and let it steam cook for 10 mins till the eggplant/brinjal is soft & done.
4. Add in the ground sesame paste along with some water. Mix well. Cook for a few more minutes.
5.Lastly add in tamarind pulp and mix well. Cook for a few more minutes till it the curry is thick.
6.Serve hot with rice or a side for dosa/Indian pancake and idli’s/Indian rice dumplings