Thanks for the support to the SpotLightBlog series. The second recipe from Shoba's virtual kitchen is milagukuzhambu with baby brinjals in it. Unlike in ennai kathrikkai kuzhambu, here the brinjals are not deep fried, they are just cooked in the tangy, spicy gravy. I too make milagukuzhambu. But Shoba's recipe was different and addition of brinjals interested me. With hot rice and roasted pappad, its pure bliss.
Black Pepper – 1 tspn
Bengal Gram/kadala paruppu – 1 tspn
Red Chilli – 3 nos
Coriander seeds – 3/4 tspn
Grated Coconut – 3 tspn
Hing - few shakes
Tamarind – lemon sized
Brinjals - 5 small ones
Tuermeric - 1/4 tspn
Curry Leaves, Salt.
Method
Roast pepper in a teaspoon of ghee. Remove the roasted pepper and add a tablespoon of oil. Roast chana dal, coriander seeds, red chilli. When you are about to remove, add the coconut and roast for few seconds. Cool and grind all the roasted ingredients along with pepper to a smooth paste by adding little water.
Soak the tamarind pulp in warm water for 10 minutes. Wash and wipe the brinjals clean. Slit each brinjal into four keep the stalk intact. Extract the tamarind pulp in a cooking vessel. Stir in ground masala, salt, turmeric, hing and curry leaves and boil the mix. When it starts boiling, add the whole brinjals with the stalk, one by one to the boiling liquid. Continue cooking on low flame and allow the kuzhambu to simmer and let it reduce to one third. The brinjals would have been cooked well and absorbed the flavors.
A nice, different recipe for milagu kozhambu.
ReplyDeleteI feel like having this kuzhambu and brinjal! Great choice!
ReplyDeleteI had tried this from Shobha's recipe (in fact her mom-in-law's she said).Simply delicious.
ReplyDeletelooks spicy and delicious..good going with the bookmark series..
ReplyDeletePerfect for a lunch during cold days. thanks for sharing.
ReplyDeleteI love this curry. Give me some rotis and I am done. Perfect meal for me :)
ReplyDeleteI love eggplant in any form and this curry looks just perfect for my palate.
ReplyDeleteI love this with dosas.Yummy.
ReplyDeletehttp://anjuskitchentreasures.blogspot.com/
I think its perfect with hot rice..never tried this
ReplyDeleteLooks fabulous, must try. I love Brinjals.
ReplyDeleteI too make a similar one minus coriander seeds,I just love it!
ReplyDeleteFeel like having this delicious kuzhambu rite now...love it..
ReplyDeleteJust looking to the pic i am drooling here.
ReplyDeletelove the eggplant..new and tempting..got to try this one..
ReplyDeletegreat combo with hot rice..
ReplyDeletenice variation. looks so delicious :)
ReplyDeleteNice comforting meal for this cold winter...
ReplyDeleteOh Jay looks very comforting and will make a hearty meal... Slurrp slurrp, perfect for the winters!!!
ReplyDeletehttp://memoryarchieved.blogspot.com
OMG!!! looks delicious and tempting !!!
ReplyDeleteLooks too good, infact i made it today with Paruppu thogayal. Love the brinjal also.
ReplyDeleteLooks delicious Jayasree.I like your concept of spotlight blog:)
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