Tuesday, November 29, 2011


This is a simple and very tasty side dish for variety rices. They are prepared on all marriages for venn pongal and other upma varieties.

You need:

Brinjal( Big variety) - 2 (or you can use equivalent in small)
Tamarind - half the size of a lemon
Tomatoes - 4 to 5 (finely chopped)
Turmeric powder - 1/4 tsp
Dry red chillies - 2
Green chillies- 2
Salt - as per taste
Oil - 2 tablespoons
Mustard seeds - 1/4 tsp
Curry leaves - few
I used the small ones here. Cut the Brinjals and soak in water. Heat a skillet, add  a tsp oil and saute the brinjal. And cook it.
Soak tamarind in water and extract pulp. Slit green chillies and red chillies.
In a skillet, heat oil and add mustard seeds, slit green chillies, hing, turmeric powder and curry leaves. Add the tomatoes and saute until they are nicely cooked. Now add the tamarind extract and salt and allow it to boil till its raw smell is diffused and slightly thick. Now add the mashed brinjals and allow to boil.
If you want it thick, add 2 tsp of cooked and mashed moon dhal.
This is an excellent combo for our venn Pongal.

If you use big brinjals, the below is the traditional method. But I use my method, as I do not prefer to burn any vegetables.
Slit the brinjals into half with stems intact. Brush it with oil and heat it on direct, medium flame. Turn it on all sides by holding the stems till the outer skin turns black. When cool peel the skin and gently rub under running water to remove the small black parts. Mash it slightly and keep aside.

Sending this to my event, CC - Flavors of Tamilnadu


  1. Do go through the rules of my Ongoing event: Healthy Lunch Challenge that ends today & link your post there, if possible. :)

    Kavi | Edible Entertainment

  2. Hi, please specify both my link & Smita's link to be eligible for roundup. Let me know after you've made the changes at chefkavi1990@gmail.com. I'll include your post then.


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