Egg plant would be my all time favorite, but no one in my family loves to eat it. I prepare "yenna katharikai kolambhu" once in a while to gratify my 'katharika' craving. I came across this recipe from Nanditha of saffrontrails. It was a nice way to combine my passion for this vegetable and satisfy my 'crispness' craze family. I've changed a few proportions from the original recipe.
Roasted Eggplant /podi
The podi (powder) is made out of Channa dhal ( split dried garbanzo beans), coriander seeds and white sesame seeds as main ingredients. The result was crispy, spicy Katharikai.
Katharikai Podi Varuval
(Roasted Egg plant with spices)
Purple Eggplants (small round firm ones ) 12
Tip: Choose young ones; the longer the sepals (green skin on top) the younger it is.
Tamarind paste 1~2 tbsp
Turmeric powder 1 tsp
Salt to taste
1. Wash, trim eggplants and cut lengthwise into slices.
2. Drop them in a saucepan of simmering water with turmeric and tamarind.
3. When the eggplant starts to lose color, say after 4 mins, add salt and reduce fire to low.
4. Remove from heat, when it is almost 3/4 done; drain and set aside
Podi:
Kadala parupu/Channa dhal 1 1/2 tbsp
Dried red chilies 4
White sesame seeds 1 tbsp
Coriander seeds 1 tbsp
Coconut (dried or fresh) 1 1/2 tbsp
1. Dry roast channa dhall until light brown, cool & grind it dry to a coarse powder.
2. Roast the remaining ingredients for 'Podi', grind & mix it with the Channa dhall podi.
The separate grinding is to ensure evenly ground coarse Channa dhall.
Oil 4 tbsp
Mustard seeds to season
1. Heat oil and crack mustard seeds.
2. Add half of the 'Podi', fry a few seconds and add eggplant.
3. Now add the remaining podi and add more salt if needed.
4. Let the eggplants roast in low flame for 10~ 15 mins. Slower the heat, longer it takes to brown and better the crispiness.
It's best with rasam and sambhar rice.
1 comment:
mmmmmm.. Naakula jalam varuthu.. All your posts have been quite interesting and invigorating !!
Post a Comment