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Wednesday, 5 October 2011

Brinjal Tamarind Masala

It’s long since I had a ‘nadan Kerala’ style meal some vegetable fries, fish curries and some traditional side dishes. Thinking of trying some ‘mommy’s kitchen’ dishes today for lunch. Searched for the recipe book which my mother had carefully written and used to keep it in my briefcase whenever I pack and get ready for any of my trips abroad. Went through the book and got Brinjal masala hit my eyes. For a moment, I went back to those good old days when I spent leisurely lazy time back home, enjoying mom’s special and variety dishes. I remember, brinjal is something I love out of all other vegetables and she used to make many tasty traditional dishes with it especially for me. Still that taste hangs on on to my taste buds. Here is the recipe for you to try it.

Brinjal – 1 medium sized or ½ of a big sized one
Chopped onion – 1 small size 
Green chilli (sliced) – 3
Mustard seeds – 2 teaspoons
Crushed garlic – 2-3 cloves
Curry leaves – 1 stem
Roasted coriander powder – 2 Tb spoon
Tamarind – ½ a handful
Salt- to taste
Oil – for frying

How to:
1.       Heat oil in a frying pan and deep fry the whole brinjal in it. If the Brinjal is too big to be fried wholly, cut in into half and fry it. Make sure that all sides are fried equally and well. Drain oil and keep the fried brinjal aside. Once it is slightly cooled, cut the whole brinjal into medium sized slices.
2.       Soak tamarind in half a cup of water.
3.       In a pan, pour 1 or 2 Tb spoon of oil and while heated, leave the mustard seeds to sputter. Once done, put curry leaves and stir mildly. Add the chopped onions, green chilly and garlic into this and fry it for some time till it is softened. Add the roasted coriander powder and mix it well.

4.       Squeeze the soaked tamarind well with hand and take the juice. Pour this to the above fried mixture and leave it to boil for 5 minutes. Add salt to taste. Once a thick enough mixture is made, put the cut brinjal pieces into it. A little water may be added if the dish is too thick and keep it in low flame for 10 minutes.

This is an awesome vegetable side dish for nadan Kerala meals. Have a try..!!


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