Thursday, October 15, 2015

Katrikai (Brinjal) Puli Curry


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.

Ingredients
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

Method
Mix curry powder and turmeric powder with some water for a thick paste.
Keep aside.
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.
Add brinjals.
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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14 comments:

  1. Have never seen green eggplants, let alone had some! The curry looks fantastic!

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  2. Me too always get stuck writing an intro! Probably because I don't like sharing all that goes on in my life! I wonder how some people write such stories! But anyways, I always like what you write and enjoy reading it! And the dish sounds like a lovely tangy and tasty curry!

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  3. I made brinjal too but in a simpler style. Thinking of posting it one of these days. Go ahead and do what you do, Nava. I think you're doing everything right! I do have my not-so-inspired-to-post days from time to time but I admire your energy and enthusiasm. Keep up your good work!

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  4. I really don't like brinjals unless it is made in an unusual way like with a peanut filling or the bhartha .. ur recipe is certainly tempting & simple to make :)

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  5. Yumm....so delicious flavourful dish Nava!
    Loved it!! A must try for me!!

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  6. Delicious brinjal curry ...love that green back ground..... :)

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  7. looks so yumm ....perfect with rotis and rice.....

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  8. I can relate; I have recipes written up and photos done from months ago just waiting to be posted! I just keep making new things and never get around to it lol. Love the addition of tamarind in contrast to the coconut milk in this recipe!

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  9. Exactly! Who are you waiting for dear... All u need is your own approval... :) I also have a huge list of drafts and I keep adding on to it, but still I am OK with it... :) This curry sounds perfect with a steaming bowl of rice...

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  10. How amazing is that ingredient green eggplants how I wish I could find to try. Your recipe look delicious and perfect

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