Hi Malaswami Shall I pm my email I'd then, if you could send the PDF file Sorry for the trouble Regards
VANKAAYA KAARA KUZHAMBU (Brinjal Chilli Gravy) Baby brinjals 12-15 (with 4 side slice cut) Small onions 12-15 (Sambar Onions) Gingelly oil (nallennai) 6Tsp Salt to taste Asafoetida 1/4 ts Mustard seeds 1/2 ts Split black gram -1 ts Curry leaves 10-12 Onion ,sliced 1 medium Tamarind pulp 2 tsp FOR MASALA PASTE Split Bengal gram (chana dal) 2ts Dried red chillies 6 Coriander seeds 1 ts Green cardamoms 4 Cloves 4 Cinnamon 1 inch stick Poppy seeds (khuskhus/posto) 1 ts Scrapped Coconut 1/2 cup Method Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste and keep aside. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the cut brinjals and onions and sauté till lightly browned. Add a little salt, cover and cook. When cooked add the masala paste and sauté for two minutes. Add salt to taste. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked.
PAAGARKKAI PITLAI (BITTERGAURD PITLAI) Ingredients: 1/2 cup whole bengal gram 1 small lemon sized ball of tamarind 1 cup sliced bitter gourd 1.2 tsp turmeric powder 1 tsp salt to taste Ground to a paste 3 tbsp grated fresh coconut 3/4 tsp cumin seeds 4-5 baby onions, peeled 3 dried red chillies 1/4 cup water Tempering 1 tsp oil 1/2 tsp mustard seeds 1 tsp husked black gram 1 sprig curry leaves Method: 1. Wash gram and soak in 1 cup water for 8 hours. Drain gram and rinse well. Place gram in a pressure cooker with 1 cup water. Cook under pressure for 5 minutes. 2. Soak tamarind in 1 1/2 cups water for 10 minutes. Extract juice and discard pulp. 3. Place tamarind juice, bitter gourd, turmeric powder and salt in a pan over moderate heat and bring to boil. Lower heat and simmer for 8-10 minutes, stirring occasionally, till the raw aroma of tamarind disappears and gourd is tender. 4. Mix in cooked gram and ground paste. Simmer for another 5 minutes, stirring occasionally, till well blended. 5. Heat oil for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, pour contents of pan into pitlai. Serve hot with rice.
MASALA BRINJAL Ingredients for Curried eggplant : 500 gm brinjals 3 tbsp oil 1 tsp mustard seeds 1 sprig curry leaf salt to taste 1/4 tsp turmeric powder a lemon-sized piece of tamarind Roast in tsp oil and powder 2 tbsp sesame seeds 1 tbsp gram dal 1 tbsp coriander seeds 4 dried red chillies 1/4 tsp asafoetida Method: 1. Wash and cut the brinjals into fours. Extract the pulp from the tamarind by boiling it in some water and then squeezing. 2. Heat the oil, and add the mustard and curry leaf. When done, add the brinjals and turmeric, and fry on a low fire. Sprinkle a little water, cover the vessel and cook on low heat until the brinjals turn soft. 3. Add the tamarind extract, salt and cook for some more time until almost all the water has evaporated. Add the masala powder and stir for a few minutes. Remove and serve hot
KATHIRIKKAI RASAVANGI (BRINJAL / EGGPLANT RASAVANGI) Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarindwater, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool. Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and save this. Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. Season with spluttering mustard seeds and curry leaves. Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it as katirikka sambar. Alternately, you can make the cooked dal with half toor and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.
Thank you Malathi Swaminathan, for sharing the delicious recipes with us. Please keep up the good work.
