So here comes post one. An easy eggplant dry curry with a few ingredients.
Ingredients:
Eggplants or brinjals - 2 cups, cut into cubes/thick chunks
Palya Pudi (vangibhath powder or Saaru Pudi or any rasam powder), to taste
Coconut scrapings/shreds - 1 tbsp
Salt to taste
For the tadka:
1-2 tbsp oil
Mustard seeds
Urad dal
Asafoetida
Turmeric
Method:
In a thick kadai, heat the oil and make the tadka. Add the eggplants and saute in the oil for 2-3 minutes.
Pour 1/2 a cup of water. Cover and cook on medium for another 3-4 minutes.
Add the pudi and salt. Mix well.
Cover and cook on low for a couple more minutes, until soft.
Finish with coconut shreds.
Serve with rotis or with rice and sambar. Nice accompaniment for curd rice as well.
6 comments:
Hey, you have been missing for a while now ! Was wondering whats up ! Like the addition of coconut here...Waiting to see what's lined up in the marathon :)
very simple n delicious curry....looks yumm..am eager 2 see ur 5 day marathon dishes
Vani,
yeah i do feel same when I am not into blogging much..like eggplants but here in abroad I rarely pick them..they are hopeless :-)..it will be good to see other recipes..hugs and smiles
Arch - yes, I have been. That is why I wanted to do this, sorta trying to push myself and get out of this slump.
Prathy and Jaya - thanks, my dears :)
I was wondering where you were :-) Good to see you back, V.
Hi Jay - still here :) Gotta hop over to your blog. Have not left u a comment in a long time. Hope all's well.
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