The specialty of this recipe is the combination of garlic and dried chillies with eggplant. The garlic has its own aroma with a spicy and sweet taste. Marinating the American eggplants help to infuse the real flavor from garlic and red pepper flakes. The addition of oil acts as the binding agent so that they mix well and easily applied on the surface of eggplant.
Ingredients:
1 medium Eggplant
olive oil for frying
4 dried red chillies
4-5 cloves of garlic
salt as required
Preparation:
1. Cut the eggplant in the middle. Then cut them in to 1/2 inch longitudinal slices.
2.Grind the red chillies in to flakes. Use the girdle to grind red chilly flakes, garlic with 1-2 tbsp of oil.
3.Marinate the eggplant with the ground paste. Sprinkle some salt.
2. In the preheated oil, add the eggplant pieces to the pan. Shallow fry both the sides till it turns golden brown.
3.Transfer to the plate. Serve as an appetizer or enjoy with rice and dhal.
Thakkali (Tomato) thokku is a spicy chutney which will definitely hit it off with Idly. This is the side dish my mom used to make for overnight train travel and so has a nostalgic feeling to me. This chutney can survive hot climate for a long time just like achaar (pickle) without any additional refrigeration.
Serves up to 3 people
Preparation time: 15 minutes
Ingredients:
3 large tomato
2 tsp of red chilly powder1 tsp of coriander powder
pinch of turmeric
1 tbsp of sesame oil
salt as required
For seasoning:
1/2 tsp of mustard
Preparation:
1. Chop the tomatoes and add the other ingredients(except oil and the seasoning) together and grind them in to a paste.
2.Heat oil in the pan and add the tomato paste.Saute well till the tomato paste starts to thicken. Switch off the flame.
3.Fry the mustard in oil and add to the tomato chutney. Serve this spicy chutney with any tiffin varieties.
Chickpeas or channa are a great source of protein for vegetarians and is also common in my household. In this version of the curry, I have tried to combine with eggplant which provides a contrast in the texture.
Serves up to 3-4 people
Preparation time: 40 minutes
Ingredients:
1 cup of chickpeas (channa)
1 medium-sized American eggplant
1 white onion
1 large tomato
3 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of dried fenugreek leaves
1 tbsp of olive oil
1/2 tsp of fennel seeds
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Chop the onion,tomatoes and eggplant in to small cubes. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add onion, tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add turmeric, red chilly powder, cumin powder and salt.
4.Then add the chopped eggplant and 1/2 cup of water. Close the lid for 10 minutes and allow the eggplant to cook 75%.
5.Add chickpeas.When the gravy starts to thicken add dried fenugreek leaves.
6.Bring it to boil. Serve with rice/ roti.
Ingredients:
2. In the preheated oil, add the eggplant pieces to the pan. Shallow fry both the sides till it turns golden brown.
