Brinjal Gravy
- Slit each brinjal just upto the stem so the brinjal stays intact as a whole piece
- Heat 2 tsp of oil in a pan and saute the brinjals for couple of minutes
- Sprinkle little salt over the brinjals
- Cover and simmer this pan while you prepare the masala for the dish
- Keep an eye on the brinjals.. stir occasionally.. saute till the skins char a little
- Set aside when done
- Heat 3 tsp of oil in another pan
- Season the oil with 5 cloves, 1 inch cinnamon stick, 1 tsp of fennel seeds, 1 spring of curry leaves
- Add 1 medium red onion finely chopped
- Add little salt
- Saute the onions till they brown slightly
- Add a pinch of turmeric powder
- 1/2 red onion finely chopped
- 5 cloves of garlic
- 1 inch peeled ginger
- 1 tsp of cumin seeds
- 6 tsps of grated coconut
- Once the onions are turning brown, add the above ground mixture
- Saute the contents well till oil oozes out.
- Add the sauted Brinjals and stir for 2 minutes so the masala coats well
- While they are being sauted, Grind 2 medium tomatoes to a fine paste and add to the pan
- Saute for 3 minutes till the raw smell of tomatoes vanish
- Add 1 tsp of red chilly powder, 2 tsp of coriander powder
- Adjust salt
- Transfer the contents to a pressure cooker
- Add 1.5 cups of water
- Pressure cook the contents for 1 whistle or about 8 minutes
- Delicious gravy is ready to serve
- Optional: Just before serving (while gravy is hot) adding 1 tsp of ginely oil (nallennai) will take the flavor to a different level
- This gravy goes well with Chapathi, Dosa, Idli or even plain rice
- You may substitute the brinjals with mushroom, potato, chicken, drumstick, or cauliflower
Bombay Sambar
This is a very delicious yet an easy side dish for tiffins that comes in handy.. it is a life saver when you have sudden guests. It takes hardly 30 minutes. And I have no idea why it is called Bombay Sambar. ;) Should I call it 'Mumbai' Sambar?!! ROFL!- Grind 2 tbsp of grated coconut and 2 tbsp of dalia (pottu kadalai or roasted chana) into a fine powder. You may add little water too while grinding. Set aside this powder. If made into a paste, add extra water and make it into a semi liquid and set aside, else it will form lumps when you add it to the curry at the end.
- Heat 3 tsp of oil in a pan
- Season the oil with 1tsp of mustard seeds
- When the seeds splutter, add 1tsp of cumin seeds, 1 tsp of fennel seeds (sauf or sombu), 1 spring of curry leaves and stir for a second
- Add 3 long green chillies (slit lengthwise), 5 gralic pods slit lengthwise and saute for couple of seconds
- Add 1 large onion slit lengthwise (like you chop for briyani..) and add little salt
- Saute the onion till it is semi translucent. The onions must be crunchy in this sambar so do not over cook them now.. the onion willl play the role of vegetable here. :)
- Add a pinch of turmeric powder and stir the contents
- Add 3 large tomatoes finely chopped and saute the contents for about 6 to 8 mins covered
- The tomatoes will become soft and wlel cooked
- At this point, add the coconut-dalia mixture
- Add 3 to 4 cups of water, adjust salt and cook uncovered for 20 minutes
- The sambar must be little thicker in consistency.. more like a kulambu than a runny sambar
- Garnish with cilantro and serve hot with Idli, Dosa or Chapati / Wheat dosa.. it goes well with any tiffin
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