Wednesday, 21 April 2010

Khatte Baingan/ Sour Eggplant Curry

P1020599
Hi.
Firstly let me please apologize again to all my friends as I am not regular in visiting you. Life has become kind of busy these days, my kid started school and the new concept of CCE is killing us. Conceptually the CCE (continuous comprehensive evaluation) has been started to unburden the child but has been misinterpreted and used inappropriately by the schools and is more burdening now. We face at least one test everyday and loads of home work. On top of it the heat is killing us, with the temp hitting 44C  there’s no relief and the government here is still not taking any measures to advance the holidays which has happened in a few states. My son sits on the top floor of the school and faces load shedding for 2-3 hours daily. By the time he is back, is completely exhausted, fresh lime sharbat, panha and glucon-D are our saviors.
One of these days to beat this heat and the irritation inside me against this CCE thing, I concocted this curry, which gladly turned out very tasty. I realise all my frustrations vanish when I cook something new and as S says, I cook best when I am agitated or angry!!! LOL. This curry is tangy and spicy. As the name suggests, sour is a more dominant flavour here for which I have used a good quantity of curds. Curds as we all know is extremely healthy especially for heat, so it serves a dual purpose here…curbs heat and provides sourness.
Brinjal or the eggplant is liked and disliked by many. Gladly in my family every one likes it, thus providing me a platform to experiment more with this vegetable. Amongst all the curries that I make with it, stuffed version is always demanded the most. So here’s an unusual way of stuffing the eggplants in less time.
Ingredients
about 12-15 baby eggplant
3 onions roughly chopped
5-6 garlic pods
an inch of ginger
1 tsp fennel seeds
3 tbsp oil
1/2 tsp sugar
To Combine together
a cup of yogurt
a tsp of rock salt
3 tsp Degi Mirch
a pinch of turmeric
2-1/2 tsp cumin pwd
3 tbsp coriander pwd
1 tsp amchoor pwd
3/4 tsp garam masala
salt to taste
Method
Wash the brinjals and make a + cut on it’s head keeping the end  and tail intact. Soak them in salted water till used.
Grind together Onion, ginger, garlic and fennel coarsely. Heat oil and put half teaspoon sugar followed by the ground paste. Saute on low flame till oil separates. Adding sugar at this stage gives a nice ‘tavang’ to the curry. Tavang is basically the oil with the red colour rising above in the curry.
In a bowl mix all the ingredients under TO COMBINE. Switch off the flame and put this mix and keep stirring, this prevents the curd to curdle. Switch on the flame again and let the gravy cook on low flame.
Once you see the oil separating on edges, tip in the eggplants one by one and coat them thoroughly with the gravy, yes, need not wait to actually stuff.
Gradually add a cup of water and give the curry a gentle stir, bring it to a boil, cover and cook on low flame till done.
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This curry is tangy and extremely flavourful. Perfect to go with paratha or rice. Tastes best after 5-6 hrs of cooking. So in case you are expecting guests, I will suggest you to cook this a day in advance.
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36 comments:

Nithu Bala said...

Dear Pari, This recipe is very new to me..although, I don't love brinjal my hubby likes it..I'l give a try for sure..Thanks for sharing this wonderful recipe..your pictures make me drool..

Preeti Kashyap said...

Looks so awesome! My fav veggie. Yea...the heat must be killing all the energy and zest in life! We are still waiting for the sun to shine on us!

Sailaja Damodaran said...

Your snap makes me hungry..........

Pari said...

Hi Nithu, I am sure DH will love this.
I know Preeti that eggplants are ur favorite, every time I cook them I do remember u.
Sailaja,I am glad I made u feel hungry dear, ensures that the snap looks appetising.

Kairali sisters said...

Wow...brinjals are soo good..Gravy looks creamy and luscious pari...looks too good and sure it will taste as good as it looks..yummo..

Love
KS

Deepti said...

These baigans luks very delicious n will go perfectly with roti/chapati...my mouth is watering.

sowmya's creative saga said...

i just love this..looks so spicy and delicious..

Priti said...

Looks delicious...pls pass those here Pari...

Sumi said...

very intersting recipe, with easy to get ingredients.I loe brinjals..esecially the small ones.will surely try this curry

Meena said...

Pari, hope the heat gives you respite soon...I understand it is really bad throughout India this year...the dish looks awesome...this eggplant dish is lovely...long time since I made it w/yoghurt...and yet I make a lot of eggplant dishes!!!

PJ said...

Hi Pari, this is such a unique dish.. you really are so clever and creative! i can tell reading the ingredients and method that i am going to love this one. bookmarked right now. 44C heat and load sheding for couple of hours on third floor plus this load of homework is not fair for our kids. I dont know how this government programs to 'help' kids always end up hurting them and the parents too.

Priya said...

Wat a tempting curry, cant take my eyes from the click, truly inviting..

R said...

lovely presentation and recipe. hope u get a respite from the heat and ur son's CCE soon!

Sushma Mallya said...

Very tempting click pari, recipe is very very nice, by the ingredients surely can say it is good...

Padhu said...

Nice Recipe Pari .I have bookmarked it to try .Will let you know.

Sandhya Hariharan said...

U make me drool pari....

SS said...

Hey Pari.. that eggplant dish looks mouthwatering. :)

Sorry to hear about your kid's work load. Glad he gets yummilicious dinner at home though! :)

Kamalika said...

Hi Pari, Thanks a lot for visiting my blog and leaving behind the lovely comment...u have such a wonderful blog ans spread of mouth watering dishes...gald to follow u....have a nice day..

Gulmohar said...

Great concoction :-) I love eggplant in tangy gravy..Your version with yogurt look so yumm

kitchen queen said...

delicious and mouth watering.

Madhavi said...

Greatt recipe, love try this one :))

TREAT AND TRICK said...

Very nice recipe, looks so delicious, thanks for sharing dear...

Priya (Yallapantula) Mitharwal said...

Pari, I love the gravy recipe. We are not that big a fan of whole eggplants, but this gravy I am sure can be used with other curries, so I will use that. Thanks for the idea :)

Swathi said...

Pari,

Sour egg plant curry looks really good, thick and creamy i need try.

Padma said...

Take care Pari. That is a lot of work for your son and also you.
Nice recipe and very nic pic.

Gita Jaishankar said...

Oh that's bad dear, hope they extend the holidays for your kid...Pari I am drooling over here, the gravy looks so delicious :)

Kiran said...

Khatta baingan looks very delicious.Don't worry about not being regular it happpens to all of us.Do blog at your convenience and visit us at your ease.

I have some awards for you in my blog,please accept them.

http://kiranjay.blogspot.com/2010/04/drumstickmunagakaya-curryhealthy-and.html

Saswati said...

love brinjal in any form...gr8 recipe pari:)

Cham said...

Usually people come up with a worst food when we are not in good mood! U sounds funny! Poor kid!
The baigan is always welcome in my home!

Ms.Chitchat said...

Delicious looking sabji. Loved the illustrative clicks.

Kanchan said...

This version of brinjal seems quite new to me. I always go for tried and tasted bharla vang but will surely try this one.

Deepa said...

not a big vangi lover but I am sure my husband would love this..looks so delicious..

Pavithra said...

Oooooh i love this recipe pari.. have brinjal in the fridge surely will try soon.

Cooking Foodie said...

The picture is divine.. nice dish

Sonia said...

Pari, you're funny dear. You come up with a nice dish when you're angry...that's ur + point. :)
I really loved this recipe. But my hubby is not a fan of brinjals. :( I'll try for myself then. :)

Anonymous said...

Your way of explaining the whole thing in this article is genuinely good,
every one can effortlessly understand it, Thanks a lot.


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