Eggplant Capsicum curry/ kathrika porial/ Eggplant Green bell pepper curry

I made this curry with the combination of brinjal and capsicum. The taste is relishing..

Ingredients:

1 red onion

4 medium sized Indian eggplants

1 green bell pepper

1/2 tsp of turmeric

1 tbsp of sambhar podi

1 tbsp of urad dhal powder*
1  tbsp of oil

salt as required

Seasoning:

1/2 tsp of cumin seeds
1/2 tsp of mustard
3 cloves of garlic
1 sprig of curry leaves

 

 Preparation:


1.Heat oil in the saucepan, add the seasoning (mustard and cumin seeds). As the mustard sputters, add slit garlic and chopped onion. Saute for 2 minutes.
2.Cut the eggplant and capsicum along the lengths. Add to the pan, then add sambhar podi,   turmeric and salt, saute well and close the lid. Add some water and allow it to cook for 15 minutes. 

3. Dry roast urad dhal till they turn golden brown and powder them a little coarsely.

4. Add 1 tbsp of powdered urad dhal to the saucepan and mix well. Close the lid for 5 more minutes. Kathrika porial is ready. Serve with rice.

 

Chettinadu korma

    The main dishes in a south Indian cuisine are sambhar and rasam.  so I wanted to make something different. Then the thought of making korma occurred to me. My mom used to make this recipe with fresh karamani. I tried the same recipe with the vegetables.

Preparation time: 45 minutes
Serves up to 3-4 people

Ingredients:

1 potato
2 Indian eggplants/ Brinjals
2 carrots
1 large onion
2 cloves of garlic
2 tomatoes
1 bay leaf
1/2 tsp of fennel seeds
1 tbsp of butter
2 tbsp of chopped coriander leaves
salt as required


For grinding:

3 tbsp of grated coconut
1 tsp of cumin seeds
6 dried red chillies
1 tbsp of coriander seeds


Preparation:

1.Chop the vegetables in to small squares and cook the vegetables (brinjal, potatoes, carrots)  with a pinch of turmeric and salt required for the vegetables.
2.Grind the ingredients together mentioned in the grinding section together in to a paste. Heat butter in the pan, add bay leaf and fennel seeds. Saute for a minute then add chopped onions and crushed garlic. 
3.Saute for 5 minutes, then add the ground mixture. Saute till the raw smell disappears. Add the chopped tomatoes and pinch of turmeric and salt. 
4.Keep sauteing till the tomatoes are wilted. Add the cooked vegetables and close the lid for 15 minutes. Then add the coriander leaves and cook for 5 more minutes. 
5.Korma is ready and serve with rice/ roti.

Paruppu Podi

              Paruppu podi can be tried with little ghee and rice . This podi can be stored and used as a back up when you want to take a break from the kitchen. 

Ingredients:

2 cups of chutney dhal
1 cup of Bengal gram dhal
1 cup of urad dhal
4 red chillies
pinch of asafoetida
1 tsp of oil
salt as required


Preparation:

1.Heat oil in the pan, roast the ingredients one by one, Bengal gram dhal, urad dhal and red chillies till they turn golden brown.
2.Allow them to cool and grind them together till they are 85% done. Then add chutney dhal, asafoetida and salt and grind them. 
3.Paruppu podi is ready. Serve with rice.