KATHIRIKKAI PULIKULAMBU / BRINJAL CURRY AND SPICY CARROT

KATHIRIKKAI PULIKULAMBU :

INGREDIENTS:

Sambar onion - 1 cup

Brinjal - 250 g

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard,Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Sambar Powder - 3 tsps

Grinded coconut paste - less than 1/4 cup or as u prefer.

Asafoetida as required Salt to taste.

METHOD OF PREPARATION:

1) Heat oil in a kadai.Add mustard,jeera and methi seeds.When it splutters,add onion and curry leaves.

2) After 2 minutes,add tomate .Fry till onion and tomato becomes tender.

3) Then add chopped brinjal and sprinkle little water.Cover with a lid.wait till brinjal gets cooked. 4) Add sambar powder,turmeric powder and coconut and salt and saute for 2 minutes.Till the raw smell leaves.

5) Add thick tamarind extract and allow to boil in medium flame till the oil separates out.Add asafoetida while boiling.Garnish with coriander leaves before removing from the flame. Serve hot with rice or puliyotharai. This tastes good with gingelly oil.Use oil as u wish.

SPICY CARROT :

INGREDIENTS:

Carrot- 250 g
Onion - 7-8 nos(small)
Mustard,Urat dal - 1/2 tsp
Curry leaves
Chilli powder- 1 1/2 tsp
Grated coconut -3 tbsp
Turmeric powder - 1/2 tsp
Red Chillies - 2 nos
Salt to taste

METHOD OF PREPARATION:

1) Peal the skin of carrot and chop them.

2) Heat oil in a kadai.Once hot add mustard and urad dal.When it splutter out,add curry leaves,red chillies and chopped onion.Fry till onion is golden brown.

3)Add chopped carrot and fry for 2 min.Then add little water and cover with a lid till it is cooked well . Leave in slow flame for 3-4 minutes.

4) Add chilli,salt and turmeric powder.Mix well with the carrot.

5)Add grated coconut and fry for 3 minutes till coconut flavour rules out .

Serve hot with Rice .