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
- 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
- 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.