Brinjal & lady's finger poricha kuzhambu

Brinjal & lady's finger poricha kuzhambu


Ingredients

4 Brinjal

6 to 8 lady's finger

½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml

¼ teaspoon Turmeric Powder

1 tbsp sambhar powder

1 teaspoon Salt Adjust to your taste

1 Small Lemon Size Tamarind


For Grinding


1 teaspoon Cooking Oil

1 tablespoon Whole Urad Dal

1 teaspoon Pepper Corns

¼ Cup Grated Coconut

Few Curry Leaves


1 tablespoon Cooking Oil

1 teaspoon Mustard Seeds

¼ teaspoon Asafoetida (Asafetida / Hing)

Few Curry Leaves


Instructions 

Soak tamarind in warm water for 10 minutes and extract the juice


Pressure cook toor dal along with pinch of turmeric powder. After cooking the dal  mash it up and keep it aside


Finely chop the brinjals and lady's finger (round pieces) and soak brinjal in water to avoid de-colorisation


Heat oil in a pan. Add grinding ingredients and fry till the dal turns golden brown. Cool the grinding ingredients and take it to mixer jar. Add grated coconut and grind everything to a smooth paste


Heat oil in a heavy bottomed pan. Add brinjal and lady's finger pieces and stir-fry for 3-4 minutes. Add turmeric powder, sambhar powder and stir-fry the brinjal and ladys finger. Then add tamarind extract along with salt and allow the tamarind to boil till the raw smell goes off. 


When the veggies are cooked, add mashed dal and stir well. Add ground spice paste and stir well.  Add water and adjust the consistency. switch off the flame


In another pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add hing, curry leaves and saute for few seconds. Add these seasoned ingredients to poricha Kuzhambu


Serve the delicious Brinjal & ladys finger Poricha Kuzhambu with hot steaming rice and enjoy the dish!



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