The stack of recipes is reaching almost up to the sky, two hundred over I'm holding on to and I don't know for what. Sometimes I ask myself - why Nava why?? Well people, I think I have become over conscious about writing the intro - the fear of making mistakes and the fear of comments from donkeys and monkeys always condemning and criticizing my language. So much so I need buckets of assurance to remind myself that it is okay to make mistakes, it is okay if people make fun and it is okay if the world laugh at you. Took me a long time to realise but here I am, trying to let go of the fear of writing, continue writing to improve and for my own personal satisfaction.
Now the recipe - puli-puli, asam-asam and sour-sour spicy curry with brinjals (brinjal with anchovies, eggplant spicy gravy, fish curry with brinjals, eggplant curry leaves, spicy Thai style eggplant and fried brinjal with spicy sweet sauce) with spices, tamarind juice, coconut milk and always as ever, without the aroma of coriander leaves, how can it possibly be an Indian curry.
10 small green brinjals - cut into two
1 1/2 tbsp curry powder (any type)
1 tsp turmeric powder
10 shallots - remove skin and crushed/smashed
10 garlic - remove skin and crushes/smashed
1/2 cup coconut milk
1 tsp fenugreek/halba seeds
1 tsp mustard seeds
One small ball of tamarind/assam - mix with enough water for the curry
2 sprigs coriander leaves - sliced
1/4 cup oil (estimate)
Salt to taste
Mix curry powder and turmeric powder with some water for a thick paste.
Heat oil and saute shallots and garlic.
Add fenugreek seeds, mustard seeds and curry paste.
Stir, cook and simmer over low heat till aromatic and oil splits.
Stir and let them soften a bit.
Pour tamarind juice.
Stir and simmer to soften brinjals.
Pour coconut milk and season with salt.
Off the heat and combine in coriander leaves.
Note: adjust ingredients as per taste.
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