Tuesday, September 27, 2011

Onion, Brinjal and Potato Curry

Onion, Brinjal and Potato Curry
This recipe is a yummy combination of all time favourites, Onion shallots, Brinjal and Potato and some mixed spices. It is traditionally known as Eerul Puli (in Iyer Tamil). A very tasty sambar/curry best eaten with Rice or Raagi Mudde.

Onion shallots - 1/2 kg
Brinjal - 2 nos (the Purple round ones) Chopped into 1 inch size pieces
Potato - 2 nos ( medium size) chopped into large cubes
Toor dal - 2 cup
Turmeric - 1/2 tson
Salt to taste
Oil for seasoning.
Mustard seeds - 1/2 tspn
Water as required

For the masala:
Jeera - 1/2 tspn
Black Pepper- 1/4 tspn
Fenugreek seeds - 3 nos.
Cinamon Stick - (1 inch piece) 3 nos.
Cloves - 4 nos.
Marathi Moggu - 2 nos.
Channa Dal - 1 tbl spn
Urad Dal  - 3/4 tbl spn
Coriander Seeds - 1 tbl spn
Dry Chillies - 1 handful or as per taste.
Poppy Seeds - 1/2 cup
Raw Onion - 1 no. or Onions shallots - 5-6 nos.
Fresh Coconut - 1 handful and
Dry coconut - 1 handful (if you dont have dry coconut available add additional fresh coconut itself)


Grinding the masala
1) Dry roast Jeera, Black Pepper, Fenugreek seeds, Cinamon Stick, Cloves, Marathi Moggu, Channa Dal, Urad Dal, Coriander Seeds and keep aside.
2) Now add 1 tspn of oil and roast Dry Chillies and switch off the stove and add Poppy Seeds, Raw Onion or Onions shallots and Coconut into the hot pan and fry them for half a minute.
3) Now grind this roasted mixture into a smooth paste with enough water and keep aside.

Making the curry
1) Pressure cook Toor dal for 3 whistles, along with turmeric and 1 tspn of oil and keep aside.
2) Boil potatoes and Brinjal with little salt, and keep aside.
3) Take a pan, add 3 tspn of oil, once hot, add mustard seeds and when they splutter, Onion and fry till half cooked and add it along with potatoes and Brinjal and add little water and bring it to boil.
4) Now pour dal, salt and the ground masala into the mixture, and bring it to a boil
5) Season it with Mustard seeds.

Enjoy the recipe


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