Stuffed Katrikai Karakozhombu (Spicy Stuffed Baby Eggplant in Tamrind Gravy)

Katrikai or Eggplants are the kinda vegetable that has its own fan club. But I know many who don't enjoy its taste. I make a various number of things with eggplants ranging from Indian to Italian. Baingan/Katrikai/eggplant/aubergine.... whatever they are called is very versatile ..there are .numerous famous Indian recipes just to name a few :

 Bharwan Baingan,Baingan da Bhurta,Bhagara Baingan,Ennai Katrikai etc etc  ...But one of my all time favourites is this one. Its a tamil version curry&Its very simple to make and its spicy.... and can be eaten with steamed rice with some potato fry with a dallop of ghee on it..I make mine with a stuffing which later on thickens the gravy giving it a curry like consistency..

 Stuffed Katrikai Karakozhombu (Spicy Stuffed Baby Eggplant in Tamrind Gravy)

Ingredients:
Small Baby eggplants 8-10 (will serve 3-4)
Tamrind pulp 2tbsp
salt
oil
curry leaves 10leaves
Mustard seeds for tempering1/2tsp

For the stuffing:
fry in 1/2tsp of oil the following.
2 tsp of channa dal and urad dal
5-6 dried red chillies ( more for more heat)
4tsp corriander seeds
3-4 small onions or shallots
cool and grind into a thick paste without much of a moisture in them.Add some salt for the stuffing.

Method
Slit the eggplants and stuff them with the above prepared stuffing
Heat oil in a pan,add mustard seeds and curryleaves
once they have spluttered place the stuffed eggplants one by one carefully.
now fry them on both sides to get them a nice golden color and to seal the stuffing inside.
now add water along with the tamrind pulp and season the gravy with salt .(remember the stuffing masala has salt already)
allow it to boil and until the eggplants are cooked through and the oil starts floating on the top
adjust the consistency of the gravy by adding more water if required.

serve with steamed rice with a dallop of ghee.

Comfort food 101-Kadhi& Chawal (yougurt curry with steamed rice)

Kadhi is again a one of the comfort food that good make u feel good and warm. Its simple and very easy and mostly cooked in almost all the Indian houses. Ofcourse there are various versions and techniques of this simple recipe. In the southern part of India its called the MoorKhozumbu,nothing else but buttermilk gravy,again somewhat similar version of the Kadhi expect for the technique of making it.In the northern Indian version of this Kadhi,a deep fried fritter called Pakodi's are added. Its makes the Kadhi even more special when Pakodi's are made and allowed to soak in the yummy gravy.For me, I love simple kadhi with steaming hot chawal with some chopped onions and lemons... this meal makes me feel so good that I could even climb the everest!!

Kadhi

You will need,


1/2 cup Thick sour yogurt
1/4 cup besan
water
salt and green chilli paste. to taste
a pinch of Heeng
onion sliced 1/2 cup
garlic paste 1/2tsp
a little bit of minced ginger
a few curry leaves
1/2 tsp turmeric
oil 2tsp for tempering:
mustard seeds1/4 tsp.
jeera seeds 1tsp
Methi or fenugreek seeds 1/4tsp
dried whole red chillies 2-3
whole dhaniya seeds 1/2tsp

Method:

mix the besan for the kadhi with the yogurt(mix through so that there are no lumps).
Add  ginger, garlic,sliced onions ,tumeric and chilli paste.to the same
so that they mix thoroughly as well.
now heat up the oil . Add the Tempering ingredients to the hot oil and allow it to splutter.
pour in the liquid. Add the water and let the whole thing simmer till the raw taste of besan is gone about 20mins .If the water has evaporated add some more .after the curry has thickened to the right consistency almost like a sauce,add the salt & hing and season well. serve hot with steamed rice.

Peas Paratha.

Off all the Parantha that I adore,this one is my Favourite. Because its easily made & the subtle sweetness of the tender green peas makes it very delicious. Needless to say its good for you and kids like them too... My mom made these parantha's quite often and that tradition is continued by me now.. one of my all time delights Mutter Parantha!

Mutter Parantha(Peas Parantha)

You will need:

for the stuffing:

Peas 2cups boiled with salt in the microwave( no water added).

tumeric 1tsp

hing 1tsp

corriander leaves 1/4cup chopped

jeera powder 2tsp

garam masala powder 1tsp

green chillies finely chopped 5-6

ghee 2tsp

Method

heat ghee in a kadai,add the green chillies and all the dry powders and fry for just a min, next add the peas and corriander leaves and try to mash it slighlty with the back of the spoon. get the peas coated with all the masalas well.

keep aside to cool. the stuffing is ready.


For the dough( the dough is almost the same for all paranthas)

whole wheat atta 2cups

ghee (this recipe requires ghee ,but u can also use oil) 2tsp

lukewarm water (REQ AMT)

milk 2tsp

salt.(REQ AMT)

Mix the above things into a dough, knead it for 5mins. and cover and keep in a damn cloth for 30mins.

other ingredients

oil/ghee/butter for the tawa.


Method:
For making the paranthas

Heat a tawa,and keep it in medium ,let is get hot.

meanwhile, take a big lemon sized dough and roll it out like a puri.

take 2tsp of the stuffing and place it in the center of the puri.

now close the edges and again reform it into a round.

now apply dry atta on both the sides and start kneading it from the center ,moving ur rollpin away from the center.

form a parantha.( IF THE STUFFING COMES OUT, DON'T WORRY, NEXT TTME ADD LESS PRESSURE WHILE ROLLING THE PARANTHA AND ALSO DON'T OVERSTUFF THE PARANTHA).

Place the parantha on the tawa and cook on both sides. once cooked apply generously ghee/butter and make it golden brown.

serve hot with a dallop of fresh butter if u like.