Showing posts with label drumstick. Show all posts
Showing posts with label drumstick. Show all posts
Monday, January 20, 2014
KATHRIKAI MURUNGAKAI PORIYAL EGGPLANT AND DRUMSTICK CURRY
KATHRIKAI MURUNGAKAI PORIYAL (EGGPLANT AND DRUMSTICK CURRY)
This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.
This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/
INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.
PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.
Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.
This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.
This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/
INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.
PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.
Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.
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