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    Home » Blogging Marathon » Therakkal -- Chettinad Eggplant Curry

    Therakkal -- Chettinad Eggplant Curry

    Published: May 17, 2014 · Modified: Aug 3, 2022 by Pavani · Leave a Comment

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    Blogging Marathon# 40: Week 3/ Day 1

    Theme: Unused BM# 39 posts

    Dish: Chettinad Eggplant Curry

    My theme for the 3rd week of blogging marathon# 40 is 'Unused posts from BM# 39'. I think I speak for the whole group when I say that we were so enthusiastic in trying new dishes from the Indian States that we cooked more than we can post for last month. So Valli gave us a chance to post them this month.

    As I was looking for Chettinad recipes to make for Tamil Nadu I found this Chettinad Eggplant Curry from Gayathri's space. As you all know, I see eggplant I make eggplant and that's what I made. I made the curry right away, but I wasn't too happy with the clicks, so I made Chettinad Vegetable Biryani later. These are the original clicks since I didn't get a chance to redo the dish, will definitely try to update the pics some time soon.

    This is a very flavorful and spicy dish with the addition of spices typically found in Chettinad cuisine. I ate this curry with just about everything -- rice, roti and even bread. The curry tastes even better the next day when the flavors get a chance to mingle.

    Recipe from Gayathri's blog:

    Therakkal -- Chettinad Eggplant Curry

    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: tamil
    Servings: 34 serving

    Ingredients

    • 7 ~ 8 Eggplant - small, chopped
    • 1 Onion - large, chopped
    • 2 Tomato - medium, chopped
    • 2 ~ 3 chilies Green - slit
    • 3 ~ 4 red chili (adjust as per taste) Dry
    • ½ tsp Cumin seeds
    • 1 tsp Fennel Seeds - divided use
    • 1 cup Coconut Grated - fresh or frozen
    • 1 tbsp Cashews
    • 6 ~ 8 Peppercorns
    • 1 Cinnamon " piece
    • to taste Salt

    Instructions

    • Grind coconut, cumin, ½tsp fennel seeds, cashews, roasted gram, green chilies and red chilies into a fine paste.
    • Heat 3tbsp oil in a large pan; add the remaining ½tsp fennel seeds, cinnamon stick and peppercorns. Once they turn fragrant, add the onions and cook till they turn golden.
    • Next add the chopped eggplant, cover and cook till the eggplants are almost cooked.
    • Add the chopped tomatoes and cook till they get mushy.
    • Stir in the ground paste and salt. Add water to get a gravy consistency and bring the mixture to a boil.
    • Lower the heat and simmer till the gravy doesn't smell raw anymore.
    • Serve with rice or roti.

    Notes

    Lets check out what my fellow marathoners have cooked today for BM# 40.
    Also linking it to this week's Fabulous Feast# 15 being hosted by Usha and me.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

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      Sesame Tofu Asparagus Stir Fry Recipe
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    Reader Interactions

    Comments

    1. Srivalli

      May 17, 2014 at 1:50 pm

      Well Pavani, when you comes to your pictures it's only you who end up being so such a critic on them..I end always drooling over them..anyway good you guys were so enthu to try so many..very nice curry with eggplant!

      Reply
    2. Archana Potdar

      May 17, 2014 at 4:30 pm

      Bookmarked. Its too awesome to miss.

      Reply
    3. Usha Rao

      May 17, 2014 at 11:44 pm

      I am not surprised you tried the eggplant recipe right away... Curry looks flavorful.

      Reply
    4. Harini-Jaya Rupanagudi

      May 18, 2014 at 1:13 am

      An eggplant lover's paradise for sure!

      Reply
    5. Priya Suresh

      May 18, 2014 at 9:20 am

      Love this fantastic curry with some crispy dosas, such a fingerlicking curry.

      Reply
    6. Varadas Kitchen

      May 19, 2014 at 4:20 am

      Not a fan of eggplant but that gravy looks good. Most gravies do taste better the next day, don't they?

      Reply
    7. Sandhya Ramakrishnan

      May 20, 2014 at 3:25 am

      What a lovely different side dish!

      Reply
    8. Global Tastes & Travels Inc.

      May 22, 2014 at 2:20 pm

      well that's your pictures are always so mindblowing because you definitely are a perfectionist as these photos are hardly lacking

      Reply
    9. Global Tastes & Travels Inc.

      May 22, 2014 at 2:20 pm

      well that's your pictures are always so mindblowing because you definitely are a perfectionist as these photos are hardly lacking

      Reply
    10. sushma

      May 28, 2014 at 3:01 pm

      Wow what a lovely dish.

      Reply
    11. Suma Gandlur

      May 30, 2014 at 1:31 am

      This would be a treat for eggplant lovers.

      Reply

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