Category Archives: Uncategorized

Stuffed Eggplants


Usually the eggplants are stuffed with dried powders (which I love !). This is a different version in which the eggplants are stuffed with a simple tomato-onion masala. Very quick and easy.

Image

Clean the eggplants. (When you shop for this recipe, get the smallest eggplants).

Image

Steam them over boiling water for 6-7 minutes. You can also pressure cook them for 1 whistle or just blanch them in boiling water. whichever way, try not to overcook.

Image

While the eggplants are getting steamed, prep the filling. Fry some mustard seeds, cumin and fennel and sauté chopped red onions.

Image

Sauté chopped tomatoes and crushed garlic.

Image

Add turmeric powder, salt, chilli powder, dhaniya powder or any of your favorite masalas….even sambar powder will do. Add very little water (less than 1/4 cup) and let everything blend and cook well.

Image

Let the water evaporate and the masala thicken. The filling is ready and by now your eggplants should be done too.

Image

This is the right texture, its cooked but not too soft.

Image

Make a horizontal and vertical slit , but keep the eggplant intact.

Image

Generously spoon the filling into the eggplants. Rub the leftover filling on them.

Image

Add very little oil to the pan, both the eggplants and the masala filling are already cooked, so the oil is only to crisp the skin…2 tsp of oil is plenty. Sear one side for 30 seconds.

Image

Sear the other side.
Image

When the sides are seared, prop them up to cook the bottom… 

Image

Serve with steamed rice. Goes very well with yoghurt rice.

Image

Koottaanchoru


This is the Nellai version of Bisibelabath. The difference is in the vegetables and the spices used. I have greatly enjoyed this rice at my maternal grandmother’s place. This is a great one pot dish.Image

raw rice – 1.5 cups
Thur Dhal – 1/2 cup

Cook the dhal and rice together in a pressure cooker with 6 cups of water , some salt and 2 tsp of oil. You can cook them in a regular pot, add enough water so that cooked rice-dhal has a soft texture.

Image

I have small onions, radish, cooking banana, eggplants, flat beans and drumsticks. Traditionally, we use what we call as “Naattu Kaai” for this rice and avoid vegetables like carrots, peas and cauliflower.

Image

Chop the vegetables in big chunks as they have to withstand a long cooking process.

Image

Tamarind water and asafoetida.

Image

For the masala, grind red chillies, cumin, small onions, garlic and 1 tbsp. of coconut.

Image

Image

In the pot add some sesame oil and fry curry leaves and onions.

Image

sauté the veggies.

Image

Add the tamarind water.

Image

Add salt, turmeric powder and asafoetida and cook until the raw smell of tamarind goes away in medium heat for at least about 30 mins. Add the masala and cook for another 15 minutes.

Image

Traditionally, drumstick leaves are added. As I can’t get them in my place,I have added some chopped methi.

Image

Add the cooked rice and dhal to the curry and mix well. Simmer for 15 mins, making sure the rice is not getting dry.

Image

Fry some curry vadaam (if you don’t have it, mustard seeds will do), red chillies and curry leaves in a separate pan and add the seasoning to the rice.

Image

Tastes good when its hot and tastes even better at room temperature. This is a great all-in-one dish with rice, lentils and vegetables and the combination of red chillies, cumin and garlic add layers of flavor. Back in my hometown, I have even tasted this dish with shrimp in it. You can try that too !

Image