We are entering the 62nd edition of Blogging Marathon with many interesting themes.For this edition I chose no tomato gravies and will be showcasing of the no tomato version of gravies for next few days.
Addition of tomato gives a nice thick creamy and tangy taste to the gravies,but it can be substituted with other ingredients to get the exact taste and texture.
Today's recipe is a stuffed eggplant curry where no grinding of masala involved.It is a simple curry in which eggplants cooked in a onion and coconut paste.For the tangy taste used a little amount of tamarind.Off to the recipe................................
Basic Information Preparation time 10 minutes
Cooking time 30 minutes
Cooking time 30 minutes
Serves 3(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Baby Eggplants | 8-10 |
Onion(very finely chopped) | 2 medium size |
Ginger&garlic paste | 1 tbs |
| 2-2.5 tbs | |
| Turmeric powder/manjal podi | 1/4 tsp |
Tamarind/puli | small gooseberry size |
Coriander leaves(chopped) | 2 tbs |
Curry leaves/karivepillai | 1 sprig |
Salt | 1.25 tsp |
Mustard seeds/kadugu | 1/2 tsp |
Fennel seeds/sombu | 1/4 tsp |
Oil | 2 tbs |
Grind to a smooth paste
Ingredient | Quantity |
|---|---|
Coconut(grated) | 2 tbs |
Poppy seeds/kasakasa | 1 tsp |
Fennel seeds/sombu | 1 tsp |
Cashews(optional) | 2 -3 |
Method
- Soak the tamarind in 1/2 cup of water and extract the juice and keep it aside.Grind the given ingredients to grind to a fine paste.Mix a 2 tsp of of sambar power with a generous pinch of salt.
- Trim the stalks of the eggplant and make X cut on the eggplant as shown.Stuff the sambar powder in the slits.Set it aside.Heat the oil in a pan and crackle the mustard seeds and fennel seeds.Add the chopped onion,curry leaves along with a pinch of salt and saute till transparent.Add in the ginger&garlic paste and fry it for couple of minutes.
- Add in the stuffed eggplant and saute it till it changes the color.Add in sambar powder,turmeric powder and salt.Give it a mix,add around a cup of water and cook it covered in a slow flame till the eggplants are almost cooked.
- Now add the tamarind water and cook it for few minutes.Add in the coconut paste at this stage.
- Let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.Mix it gently.
- Serve it along with rice or roti.
- Onion needs to be chopped finely.
- Do not use more of tamarind .
- The curry tends to thick after cooling so adjust the consistency as per need.
Enjoy...........................................
Check out the blogging marathon page for the fellow bloggers participating in BM#62.
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