Thursday, July 8, 2010
Eggplant Tamarind Gravy
Eggplant Tamarind Gravy is popularly known as Pulikuzlambu in South India which is used as a side dish with rice. Steamed white rice with this gravy and poppodums goes well with each other. Tamarind is used in most of the South Indian dishes to give a sweet and sour taste. Tamarind is not only popular in India it is also well known in other parts of the world like Kenya, Nigeria ....
Tamarind also has immense amount of medicinal values like stomach disorders, for general body pain, jaundice, as a blood tonic, skin cleanser and many more. To have a detail study about tamarind click here
Onion- 1 medium sized finely chopped
Grated fresh coconut- 2 tbsp
Whole Almonds- 5 to 6
Red chilli powder-1 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Tamarind- 1 lime size ball soaked in water or Tamarind paste- 1/2 tbsp
Salt as required
Mustard seeds- 1/2 tsp
Urad dhal- 1/4 tsp
Methi seeds- 1/2 tsp
Curry leaves- 1 stalk
Grind together the coconut and almonds into a fine paste. Chop the eggplant into cubes and place them in a bowl of water to avoid discolouring. Heat the oil in pan, add the seasoning ingredients, first add the mustard seeds when it starts to splutter add the remaining ingredients one by one. Then add the onion and fry it until it becomes translucent, then add the chopped eggplant without any water, keep the flame in medium to slow and stir well, add the spices and stir again. Cover the pan and cook until the eggplant is softened. Now add the tamarind extract which is been soaking in water or add the tamarind paste along with one cup of water.
Stir well and allow it boil, now add the coconut paste, salt and mix well. Cover the pan and let it boil until oil floats on top or boil it for about 10 minutes. Switch off the flame.
Serve the curry warm with white rice and poppodums.
This recipe goes to the event Side Dish Show Down by Cinnamon Spice and Everything Nice
This recipe also goes to the event Think Spice Think Fenugreek hosted by Priya originally started by Sunitha.