Eggplant in Coconut Gravy
I always end up with a little bit of coconut
milk after making Olan or stew which I save in
the refrigerator and most of the time forget
about it. After couple of days when I open it
is not the same coconut milk any more :(
I enjoy making Thai food. So one day I thought
of making eggplant coconut milk curry - Indian
style. First I tried with rasam powder instead
of garam masala. That tastes like south Indian
food and goes well with dosa or upma. Then I
tried making it with garam masala and it tasted
like north Indian which goes well with rotis.
It is cool huh? Hmm.. isn't that better than
forgetting about the coconut milk and throwing
Eggplant-4 chopped[Use Chinese or Indian
Onion-1/2 cup chopped
garam masala powder-1/2 tsp[for north Indian
Rasam powder-1 tsp[South version]
Mustard seeds-1 tsp
Curry leaves- a few
Coconut milk/cream-1 cup
Kasoormethi[dries fenugreek leaves]-3 pinches
In a pan add the oil,mustard seeds ,red
chillies and curry leaves,when mustard seeds
splutters add the chopped onion and saute until
onion is translucent.
Add the tomatoes and saute 3-4 minutes or until
tomatoes are soft. Now add the chopped egg
plants,garam masala powder,salt and saute a few
more minutes until they are cooked and soft but
Add the coconut milk/coconut cream and stir
well. Bring to a boil .Remove from the flame
and garnish with fenugreek leaves.Serve hot
Pulikozhambhu can be made in different varieties like with vettals[chuddakkai,marthankali etc...]
or with vegetables like eggplant,okra,karela and onion.
Eggplant - 4 medium chopped in to small cubes
Onion-1 medium chopped into small chunk
tamarind water - 2 1/4 cups
pulikozhambhu powder /sambar powder - 3/4 tbs
sesame oil -1tbs
curry leaves -7-8
Soak a golf ball size tamarind in 2 1/4 cups warm water an squeeze the juice out.Strain it and keep it aside.
In a pan add the seasoning,curry leaves and oil ,when it splutters add the onion and eggplant .Saute until the raw smell of onion disappears.
Add the tamarind juice,turmeric powder and salt and cook in medium flame until eggplant is soft.
Mix kozhambhu powder with 2 tbs water and make a paste. Add this to the eggplant kozhambhu and bring it to boil. Add the hing and remove from the flame.
Serve hot with rice.
These recipes goes to Sanghi's FIL-Eggplant event:)