Today's recipe is a flavorful eggplant curry which I make it often with freshly ground masala powder.This curry is served an accompaniment for sambhar rice,rasam rice,dhal and curd rice or rotis.
It can also me made with sambhar powder in a hurry but the freshly ground masala is an added flavor.We enjoyed this curry for our lunch along with spinach sambhar.Now off to the recipe....................
|Small round eggplants/kathirikkai||10nos.|
|Turmeric powder/manjal podi||1/2tsp|
To roast and grind
|Channa dhal/kadala paruppu||2tsp|
|Sesame seeds/vellai ellu||1tsp|
For the tempering
Dry roast the ingredients except sesame seeds in a medium flame till the aroma comes out and the dhal turns out golden.Now add the sesame seeds,turn off the flame and roast it.Cool and grind it in a blender to bit coarse powder.Slice the eggplants lengthwise into 4 or 6 pieces depending on the size and put it in water to prevent browning.keep aside.
- Do not cook the eggplants for a long time otherwise it will turn mushy and no need to add water for cooking the eggplants.That also make the curry mushy.
- After adding the spice powder,if the curry is too dry the add 2tsp of oil and cook it.
- Adding the onion is also purely optional and this curry can be made without onion also.
- A tbs of fresh grated coconut can be added along with the spice powder for an extra flavor and taste.