We are starting with the second week of Blogging Marathon #42 and for this week I chose the South Indian Meal Dishes.
Today's state is Andhra and I am sharing you a simple dhal with tomato and brinjal/eggplant curry with flavorful coriander paste.
The brinjal/eggplant curry can be served as an accompaniment or can be mixed along with the white rice.The recipe I noted from one of my close friend.As I always try new eggplant recipes,this one caught my attention and tried it.It came out so delicious and enjoyed it a lot,lets move on to the recipe........................
Tomato Dhal/Tamatar Pappu Basic Information Preparation Time 5 minutes Cooking Time 20 minutes Serves 3
Ingredients
| Ingredient | Quantity |
|---|
| Toor dhal/thuvaram paruppu | 1/2 cup |
| Onion(finely chopped) | 1(medium size) |
| Tomato(finely chopped) | 3(large size) |
| Garlic/poondu(chopped) | 3 fat cloves |
| Green chilly/pachamilagai | 4-5(slit) |
| Turmeric powder | 1/4 tsp |
| Tamarind/puli(optional) | small gooseberry
size |
| Curry leaves/karivepillai | few leaves |
| Salt | 1 1/4tsp |
| Oil | 2 tsp |
| Ghee/nei | 1 tsp |
For the tempering | Ingredient | Quantity |
|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/uluthamparppu | 1/2 tsp |
| Cumin seeds/jeeragam | 1/4 tsp |
| Asafoetida/perungayam | a pinch |
| Dried red chilly/varamilagai | 2(broken) |
Method - Pressure cook the dhal for 3-4 whistles in a medium flame.Soak the tamarind in 1/4 cup of water and extract it.
- To the cooked dhal add the onion,tomato,green chilly and salt.Pressure cook it for another 2 whistles.
- Once the pressure subsides give it a mix and add the tamarind water.Let it boil for 2 minutes.
- Meanwhile in a pan heat the oil and ghee,do the tempering with the given ingredients and add the chopped garlic,curry leaves.Fry it till golden and add it to the dhal mixture.Cook it for a minute and put off the flame.
Serve it with rice.
Vankaya Kothimeera Kura
Basic Information
Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 3
Ingredients
| Ingredient | Quantity |
|---|
| Small round eggplant/kathirikkai | 6-8 |
| Coriander leaves/kothamalli | 1 cup(loosely packed) |
| Green chilly/pachamilagai | 2 |
| Tamarind/puli | 1/2 inch piece |
| Ginger/inji | 1/2 inch piece |
| Turmeric powder | 1/4 tsp |
| Coriander powder/dhaniya podi | 1/2 tsp |
| Curry leaves/karivepillai | few leaves |
| Salt | 1 1/4tsp |
| Oil | 1 tbs |
| Coconut(grated) | 2 tbs |
For the tempering | Ingredient | Quantity |
|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/uluthamparppu | 1/2 tsp |
| Cumin seeds/jeeragam | 1/4 tsp |
| Asafoetida/perungayam | a pinch |
| Dried red chilly/varamilagai | 2(broken) |
Method - Cut the eggplants to half,then slice each half to 4-5 pieces and put it in water to prevent browning.Grind the coriander leaves,green chilly,ginger,tamarind to a bit coarse paste,keep it aside.
- Heat a pan with oil and do the tempering with the ingredients and add the sliced eggplants.Saute it till it changes the color.
- Now add add the turmeric powder,salt to it and saute it for a while,now add the coriander paste and mix it well.Sprinkle little water if needed,cook it covered in a medium flame till the eggplants get tender and soft but not mushy.
- Add in the grated coconut and sprinkle the coriander powder and keep it in the flame for a minute and put off the flame.
Vankaya Kothimeera Kura is ready.
Serve it as an accompaniment or mix it with white rice.
Enjoy.............................................. Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #42
here.
Sumber http://www.naliniscooking.com
