Smoked Egg Plant Chutney / Sutta Kathirikkai Chutney and Awards

 Spring has beautifully sprung here ,with green  leaves and colourful flowers.Winter has arrested us from going out to the parks.Now as the weather has changed,we happily started going to the park.Rohith had a good time in the park,watching swans ,ducks,beaver and turtle.And today the moon has come very near to the earth.Watching the reflection of the moon on the river was a cherishable moment.Rohith and his dad played with kite.After spending some 2 hours in the park,I was dragged by my husband along with Rohith to the car :(
 Again started my dinner worries.Suddenly Geetha's (of"EnSamayaAraiyil") smoked eggplant chutney,hit my mind and started immediately after jumping out from the car. Thus the story of this chutney.I have prepared with small eggplants, but u can prepare it with big ones too.My mom will prepare these kind of chutneys in a diffeent way.Will post that recipe soon.

Recipe Source ; En Samayal Araiyil

Ingredients:
1.Egg Plants              -         3 medium sized
2.Red chillies           -          3
3.Mustard seeds       -           1 tsp
4.Urad dal                -           1 tbsp
5.Tamarind               -           small gooseberry size
6.Hing                       -           a pinch
7.Coconut                  -          3 to 4 pieces

For tempering:
1.Oil                          -           1 tsp
2.mustard seeds         -            1/4 tsp
3.Urad dal                 -             1/4 tsp
4.Curry leaves           -             few

Method:


Smoking the eggplant:
* For smoking ,we can use any sized egg plants.If we are using big ones,then cut them and smoke them.
* I have used small egg plants.
* First apply oil on the egg plant .Pierce the skewers inside the egg plant.
* Place the egg plants on the stove on a medium flame.
* Smoke it till the skin comes out or for 20 minutes.Turning in between.
* Place the egg plant aside and cool it completely.Now scoop out the skin of the egg plant.

Grinding:
* Take a pan, add mustard seeds,when they start spluttering,add the red chillies,urad dal,hing ,coconut and tamarind.Let them get roasted well.
* Cool the roasted mixture completely and grind them with required salt.
* Mean while ,take another pan,add oil and splutter with all the ingredients under "For tempering" and pour it to the grinded mixture.

Serve with hot dosai or idlies.Can be mixed and had with rice also.

Note:
If u are preparing this chutney with big egg plants, then cut them into two and using the skewers smoke them.This is to reduce the smoking time.I smoked it in 2 batches.Since I used small egg plants,it took around 30 mins for all the three egg plants on a medium flame.We can also increse the flame to reduce the time to smoke.

Sending this to Aipi and Priya's Bookmarked Recipes event

Also sending to Torview Toronto's Food Palette series Brown





I am happy to share with u that,my friends has shared with me some awards.

Akila from Learning to Cook has shared with me this participation

Seema of Amchi bong Konnexion has awarded me with this lovely award,

And she has asked to list out some interesting facts about me.Here I am shooting
* I am a very jolly person,who always enjoys the present and cares very little about the future.
* I am a M.C.A graduate,but at present a busy mom.
* Love to explore new places.If I am depressed,will go for a walk.This will refresh me immediately.
* Love to cook different cuisines,as long as there are skape goats like my H.
* I love to read and write tamil poetry.
* Has participated in all dramas in schools and colleges.
* Love to speak over the phone to my friends and parents.

Thats all from my side.See u all in my next post.

Vaangi Baath

Vaangi baath is nothig but a mixture of  sauteed egg plant with masala ,added to the cooked rice.Its a one pot meal and cooked any time ,where we dont have time for elaborate cooking.It is very flavorful and if we have the grinded masala in hand,can be prepared in  a jiffy.Moreover,I will not get any complaints,as egg plants are my H's favourite :)

When we were talking, my friends were telling abt this rice ,this urged me to prepare this .The same masala pwdr can be used to prepare capicum rice also.If we want more spiceness, can also add chilli pwdr.But I was comfortable with the spiceness of the pwdr. Enjoy ur weekend.

Ingredients:


For Grinding:
1.Chana dal                  -        1 tbsp
2.Urad dal                    -        1/2 tbsp
3.Red chillies               -        6
4.Coriander seeds         -        1 tbsp
5.Cumin seeds               -         1/2 tbsp
6.Fenugreek seeds         -         1/4  tsp
7.Peanuts                       -          1 tbsp
8.Sesame seeds             -           1 tbsp
9.Curry leaves               -           few

For the Curry :
1.Onion                        -           1/2
2.Egg plant                   -             2 to 4
3.Gingely oil                -          2 tbsp
4.Cooked rice               -          2 cups

Method;
* Dry roast and grind all the igredients under 'grinding'.
* Take a pan, add oil and temper with mustard seeds and urad dal.
* saute the chopped onion and sprinkle some salt to it.
* When oinion becomes translucent, add the cubed egg plants.
* Saute it well,till the egg plant becomes  90% cooked.
* Now dump in the grinded pwdr and mix it well.
* Add the cooked rice and give it a stir.
* When the rice is well coated with the masala, turn off the heat and garnish with cilantro.
* Serve hot with any raitha.

Note:
Don't use big purple egg plants.It will not taste good compared to small eggplants.

Baingan Ka Barta

Baingan ka barta is nothing but a side dish ,prepared using the flesh of roasted egg plant.I was curious abt this dish,when my fellow boggers used to post.That curiuosity ,changed to pride,when I prepared this today for rotis.This recipe requires ,bit large amt of onion and tomato.Adding crushed garlic ,enlightens the dish very well.On the whole, the curry was tangy,juicy, and delicous for rotis.
Give it a try,u will never leave it.
                                                        Recipe Source : Vahrehvah

Ingredients:
1.Egg plant                   -          1  (big)
1.(a)Frozen Peas          -          small cup
2.Onion                        -           1  (big)
3.Tomato                      -           1  (big)
4.Green chillies            -           5  (small)
5.garlic pods                -            4
6.Chilli pwdr               -             1/2 tsp
7.Turmeric pwdr         -              1/4 tsp
8.Garam masala pwdr -              1/2 tsp
9.Lemon                      -               1/2
10.Cilantro                  -              few


For Seasoning :
1.Oil                          -              1 tbsp
2.Mustard seeds        -               1/2 tsp
3.Urad dal                 -                1/2 tsp
4.curry leaves            -                few


Method:
* Pre heat   the oven for 500 degrees.
* Grease the egg plant and bake it for 20 mins or untill,the skin comes off.
* Remove the skin and scoop out the flesh.

* Take a pan ,add oil,splutter with mustard seeds and cumin seeds.
* Crush the garlic pods .
* Now add chopped onions,green chillies ,curry leaves and garlic pods.
* Saute it till,it oozes out oil.
* Now dump in chopped tomatoes and sprinkle some salt.
* Cover and cook till ,tomato gets mashed up.
* Now add the chilli pwdrs and turmeric pwdr.
* Give it a mix and now dump in the frozen peas and egg plant pulp.
* Cover and cook ,till everything blends well.
* Sprinklle some lemon juice , garam masala and garnish with cilantro.
* Serve hot with pulkas,rotis or naans


Adding of  lemon juice will give a tangy twist to the dish.My husband was totally surrendered to its taste.I was fully satisfied.Adding peas ,is just to add color.we can also use small egg plants to this dish.

Sending ths to Aipi and Priya's "Bookmarked Events"

Also sending to Seasoned And Dressed 's "Healing foods -  Eggplant" started by ,Siri

Baghara Baingan

Bagara baingan is a mixture of  spicy,sourness and sweetness.Its a mouthwatering tangy dish and goes well with biriyanis. Vahchef has shown a very gud version of this recipe.



 Ingredients:
1.Brinjals                  -    5
2.Onion                     -   1/2
3.Green chillies        -  2
4.Chilli pwdr            -  1 tbsp
5.Whole garam masalas
6.Turmeric pwdr      -  1 tsp
7.Ginger garlic paste -  1 tsp
8.Tamarind juice        - 3/4 cup
9.Jaggery                    - 1 tbsp (optional)

For Grinding:
1.Peanut              -   2 tbsp
2.Sesame seeds  -    1 tbsp
3.Coconut           -    2 pieces

For Tempering:
1.Mustard seeds      - 1/2 tsp
2.Cumin seeds         -  1/2 tsp
3.Fenu greek seeds  -  1/4 tsp

Method:

* Grind all the ingredients under 'for grinding' in a blender and make a fine paste



Ready to be grinded!!

 * Chop the onion,green chillies and slit the brinjal into 4 partial cuts.
* Shallow fry the brinjals and keep it aside as shown.



Fried brinjals,chopped onion,green chillies and other masalas.

 * In a kadai or pan, add some oil and splutter with whole garam masalas and with ingredients under the heading 'for tempering'
* Saute the onions and green chillies and when the onion becomes translucent, add the turmeric pwdr,chilli pwdr.Saute it till it looses the raw smell.
* Pour the grinded mixture and giv it a stir.
* When it comes to a boil add tamarind juice as shown.

* Let the gravy becomes thick and now add the fried brinjals.Let the brinjals be soaked in the gravy for 10 mins under low flame. So that the brinjals absorbs the gravy in it.

* Add the jaggery , this will giv the exact taste of muslim wedding dish.
* Adjust salt to taste and garnish with cilantro.
Eggplant Bharta

Brinjal Fry

Saras's blog provoked me to do her brinjal fry.It came out very well and it is very easy.Give it a try.
For this dish the long brinjals are perfect. But i have used , small ones.

Ingredients:
1.Brinjals            -  5
2.Chilli pwdr      -  1 tbsp
3.Turmeric pwdr -  1 tsp
3.Corn flour         -  2 tbsp
4.Tamarind juice  -  1 tbsp
5.Salt

Method:
* Cut the brinjals into circles.
* Take a mixing bowl and add all the ingredients together with some salt to taste.

* Let it marinate for half an hour.
* Take a tava and pour adequate oil and shallow fry the brinjals, till it is crisp enough.

* It goes very well with curd rice.
Eggplant Fry

Ennai kathirikkai kuzhambu

Ennai kathirikkai is a chettinad special , where brinjals are stuffed ,fried and led into the curry.This is a tangy, mouth watering dish in which , my mother has a master's degree .. I hav a long lasting relationship with this dish. The famous vellore 'mullu kathirikkai' is the apt one for cooking this dish.
Ingredients:
I have taken 6 to 7 small brinjals. It can either be purple or green. 1 medium sized onion, 1 small tomato, 6 to 7 garlic pods, 1 lemon sized tamarind ,curry leaves and cilantro. For stuffing , take 1 tbsp of chana dal, 1 1/2 tbsp of peanut, 1/2 tbsp of cumin seeds. And as usual tampering ingredients mustard seeds,cumin seeds and fenu greek seeds or methi seeds.

Method:

Chop the onions ,tomato and take juice from tamarind. Dry roast the stuffing ingredients and grind it with onion and make a fine paste. Add turmeric pwdr, chilli pwdr and salt into the mixture as shown below.


Wash and cut the brinjals into 4 pieces. Dont cut them fully , let it be a partial cut so that the stuffing does not come out. Take half of the grinded mixture and stuff it into the brinjal.

Take a pan add some oil and tamper with mustard , cumin and methi seeds. Add curry leaves and add the stuffed brinjals into the mixture. cook the brinjals untill they are half cooked , as shown in the picture.

Once the brinjals turn into slight brown color, add the tomatoes and garlic into the pan. Saute the tomatoes until they get smashed into the dish .

Now add the remaining stuffing mixture into the pan and saute untill the raw smell is gone.Now add the tamarind juice and salt to the pan and let it come to a boil. The oil will ooze out from the curry , its the time to turn it off. And serve with hot rice after garnishing.

Note:

U can also add sesame oil to the curry . This gives the dish a unique flavor .