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CHETTINAD
VATHAKULAMBU
| Tamarind
juice |
2
1/2 cups (using 1 lemon sized ball of tamarind) |
| Red
dry chili |
1 |
| Onion |
1 |
| Egg
plant |
2
medium |
| Garlic
cloves |
10 |
| Urad
dal |
2
tsp |
| Mustard
seed |
1
tsp |
| fenugreek
seeds |
1
tsp |
| Coriander
seeds |
1
tsp |
| Toor
dal |
1
tsp |
| Channa
dal |
1
tsp |
| Asafoetida
powder |
1
pinch |
| Red
chili powder |
1
tbsp |
| Rice
flour |
1
tbsp |
| Curry
leaves |
|
| Oil |
|
| Salt |
|
- Fry coriander
seeds, channa dal, toor dal,
fenugreek seeds without
adding oil until it becomes golden brown.
- Grind
these ingredients nicely without adding water into masala powder.
- Pour
a little water on the rice flour so that it just dissolves. Mix
well and keep this rice milk aside.
- Heat the pan
with the oil, add the cut eggplant and fry until it becomes soft. Keep this on a plate aside.
- Heat the pan
with the oil and add mustard seed, urad dal and fenugreek seeds
fry until it becomes brown.
- Add curry
leaves, dryred chiliand
add garlic and chopped onion fry until the garlic becomes soft and
add the chili powder and fry.
- Now add the
tamarind juice and cooked eggplant allow it to boil. Then add the powdered masala and salt to the boiling solution.
- Add ricemilk and 1/2 cup of water
to this.
- Lower the heat and let it boil for 15 min.
- Remove from
the stove when the solution thickens.
Serve
with rice
Recipe by B.
Vasantha kumari, DE, USA
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