The Vaishnava Paribhashai or the Vaishnavite Colloquialism emphasizes on specific terminologies while referring to food.
Kariyamuthu -- A term to denote any cooked vegetable -- Kari == veggie; amuthu -- to denote that the dish is as tasty as elixir (not literally sweet, but more metamorphic)
I prepared this on a weekend as an accompaniment to Araichuvitta Sambhar. Click here for the recipe.
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Preparation Time: 20 Cooking Time: 10 mins Cooking Level: Medium
Cuisine: South Indian Recipe Category: Side dish Serves: 4
15 small equal sized Egg plants ( Purple/White)
TO ROAST AND GRIND
2 tbsp Coriander seeds
1 tbsp Gram dhal
8 red Chillies
1 tsp Poppy seeds (optional)
3 -4 flakes of compounded Asafoetida
1/4 tsp Fenugreek seeds
1 tbsp Desiccated Coconut
Salt to taste
1/4 tsp Sugar
1 tsp Oil
50 ml of refined oil/ sesame oil
1 tsp Mustard seeds
1 tsp black gram/urad dhal
2 sprigs of Curry leaves
- Dry roast all ingredients except Coconut, given under - "To Roast and Grind" heading - in 1 tsp of oil.
- Cool and grind to a coarse powder with Coconut, salt to taste and sugar. Set the Masala powder aside.
- Slit Egg plants into 4 after removing the crown leaving the bottoms intact. Stuff the masala powder into the egg plant and repeat the same until you are done. Reserve 1 tsp of Masala.
- I have already posted a Stuffed Katharikkai Kuzhambu recipe in my space. It details on how to slice, stuff and cook egg plants very clearly with pictures. Do check this post. Click here .
- Heat oil in a flat pan preferably with a handle. Add mustard seeds. When they splutter, add urad dhal followed by curry leaves. Now gently drop the stuffed Egg plants one by one into the oil.
- You can also tie a thread around each egg plant before dropping them into the oil. Just to ensure the spice powder is intact.
- Hold the pan with the handle and gently roll the egg plants by moving the pan to and fro. This ensures uniform cooking without breaking the eggplants.
- Keep the flame low-medium and cook until egg plants are cooked evenly brown on all sides.
- When done, sprinkle the remaining 1 tsp Masala powder onto the cooked egg plants. It absorbs the extra oil and gives a dry look.
- Serve hot with Rice, Sambhar or Rasam.
- Egg plants cook really fast. So, keep the flame low and slow cook for excellent results and an even coating, as shown in the pictures.
- Once the egg plants are cooked, you can notice that the external skin would turn flaky and the inside would be soft. When you bite into it you will get a wonderful mouth feel of the crisp and coarse masala powder.
- You need not add salt while cooking as the masala powder itself is salted.