Monday, October 27, 2014

Recipe: Brinjal Podi Curry



I used to hate eggplant..until I tried this dish! My MIL recently made this on our big Venice trip when we got tired of eating pasta and it really hit the spot! This dish combines the sweet flavor of eggplant with the spicy nutty flavor of the homemade sesame paste that you can do right in your blender. I like to keep the skin of the eggplant on to maximize the nutrients in this dish. Eggplants are high in iron, calcium, and fiber which gives many health benefits. In addition, eggplants can also help fight colon cancer and diabetes, being very low in calories and high in nutrients. The addition of sesame seeds gives this dish an even greater health benefit. In Tamil, this dish is called Kathirikkai Podi Idicha Karamadhu.

Madh Mama's Brinjal Podi Curry

Serves 3-4 people



Ingredients:

- 1/2 onion
- 15-20 baby eggplant
- 3 tbsp oil (peanut or sunflower)
- salt
- 1 tbsp sesame seeds
- 2 dried red chillies
- 1 tbsp coriander seeds
- 1/2 tbsp chana dal



Tools:
- large pan
- blender

Directions:


Before starting, you have to dry roast the spices for the paste. Turn the pan on to medium heat and add the sesame seeds, red chillies, coriander seeds, and chana dal. Keep a close eye on it as the sesame seeds will golden first. As soon as the sesame seeds start to tan, pour the spices into a blender and keep aside.


Chop the onion and keep aside. 


Chop the eggplant into quarters and then in halves. Keep aside.


Heat the oil up in the pan on medium heat. Add the chopped onions.


When the onions are halfway done, add the eggplant and stir.


The eggplant may take 10-15 mins to cook and the skin of the eggplant will become clear. Keep stirring it every 5 minutes.


While the eggplant is cooking, you can blend the spices and keep them ready. Blend the spices with 6 tbsp of water until it is a smooth consistency. Keep aside.


When the eggplant is done, add salt, and 3 tbsp of the blended paste.

Stir and cook for an additional 5 minutes so that the spices can develop into the eggplant.

And voila!

This dish can be served with rice, roti, or poori.

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6 comments

  1. @Alexandra

    Have you tried the dish Baigan Ka Bharta. Your dish looks very similar to baigan ka bharta

    http://indianfood.about.com/od/vegetarianrecipes/r/bainganbharta2.htm

    http://www.youtube.com/watch?v=xls1lRVPR-c

    ReplyDelete
  2. I must try this, it looks delicious ! (Padparadscha)

    ReplyDelete

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