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Monday, March 7, 2011

(Brinjals & Drumsticks)Katharikkai Murungaikkai Karakuzhambu

Ingredients:

Tamarind                      -  1 small lemon size
Chinna vengayam}
(Shallots)            }        -  10 - 12 nos
Green chilies                 -  2 nos
Murungaikkai}
(Drumstick Vegetable}-  2 nos
Brinjals                        -  2 - 3 nos
Tomatoes                    -  1 no
Sambar Powder          -  2 table spoons
Turmeric powder        -  1/2 tea spoon
Grated Coconut          -  1 table spoon
Garlic                         -  3 - 4 pearls
Cooking oil                -  1 table spoon
Curry leave                -  a few leaves
Mustard seeds           -  1 table spoon
Red chilies                 -  2 nos
Fenugreek(Methi)      -  1/2 tea spoon
Jaggery                      -  a small piece
Salt to taste

1.  Soak tamarind in warm water and extract 1 cup of juice and keep it aside.
2.  Wash and cut the murngakkai into 1 inch long pieces, brinjals into long pieces.
3.  Peel chinnal vengayam and finely chop tomatoes.
4.  Grind together coconut and garlic.
5.  Heat oil in a kadai and add mustard seeds, methi and red chilies.
6.  As soon as the mustards crackles add the onions and green chillies.
7.  As soon as the onions change colour add the chopped brinjals and murungakkais.
8.  Stir fry for a few mins, then add the sambar powder, turmeric powder and salt.
9.  Mix well till the sambar powder spreads on all the vegetables and then add the tamarind juice, ground masala and jaggery.
10. Add more water if necessary and allow it to boil till the raw smell goes off, vegetables are cooked and soft.  Remove from stove.
11.Serve hot with rice/dosa/paratha or idli.

1 comment:

  1. The nice aroma of this dish pervaded into all the rooms....Very yummy....

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