Katharikkai Kichedi Kuzambu - JFI Eggplant

Eggplants, Katharikkai as called in Tamil Nadu - a Foe turned into Friend. Never used to like them till before marriage. I guess I started appreciating them only when I stepped foot in the US and truly found how difficult it is to get some good old Indian veggies here. It then dawned on me that I was being punished for hating those cute little "eggplant" guys. I started to crazily buy Indian veggies whenever I see a fresh one .. The love for eggplant should have started then. My mom used to cook many varieties of dishes using eggplant. Her stuffed baingan being my favourite. My brother, who was not a big fan of them then, used to pick a big fight with mom whenever she makes them. Well.. gone are those days. There comes a time when everyone realises the goodness in "Eggplants" :) The huge eggplants that one can find here.. well it was not of much use to me until my husband taught me the art of seasoning and deep frying them. Oh my God.. thats pure heaven. The real winner though was my mother in law, who while visiting US taught me this "Kichedi Kuzambu" using the big eggplants that you get here. I never thought I will like Kichedi Kuzambu using katharikkai.. but one has to taste to know. The dish was a huge success and has become a regular at our household.

So, when the JFI event for eggplant was announced, I immedietly knew what to make. The easiest and the simplest.. but doesn't compromise in taste. Now on to the recipe and then off it goes to the "JFI - Eggplant" event hosted by "Sangeeta of Ghar ka khana". Thanks Sangeeta for hosting the event.

Ingredients:

Eggplant - 1 medium sized
Onions - 1 cup
Slit green chillies - 2
Red chilles - 2-3
Curry leaves
Tamarind paste - 1 tsp
Mustard
Urad Dal
Channa Dal
Coriander
Turmeric powder
Hing

Eggplant roasted and ready to be peeled
Mashed eggplant

Method:

• Cut the eggplants into big chunks
• Roast them in a deep tava with 2 tbsps oil on medium high until cooked. The skin should be glossy and wrinkled.
• Take them out and let cool. Once cooled remove the skin and mash the eggplant coarsely.
• In the same tava, heat 1 tbsp of oil.
• Burst mustard seeds, urad dal, channa dal and curry leaves.
• Add the mashed eggplant, 1/2 cup water and the tamarind paste.
• Also add turmeric, hing and salt.
• Let boil until raw smell from eggplant disappears.
• Add curry leaves at the end and let simmer for a couple minutes.
• Garnish with coriander.

Note: This can be had with ghee, rice and pappad.

Vatral Kuzambu

Copy Cat... My girl acquired this new talent recently, copying whatever other kids do and remembering that for a very long time. Although it tests my limits when she learns the "not so good stuff", I should admit that it’s pretty darn funny most of the times. Well, at least it helped in her swim class yesterday, when the only way we could get her to kick her legs was by having her look at the other kids doing it ;)

Coming to food.. Vathakozambu, a very traditional South Indian recipe, which has taken many versions along the way. My mom tells stories about how this is prepared in proper earthen pots in her native place, using just garlic and spices, stored away to be used for days. It was a staple food in our native village, not only because it didn't require a refrigerator to stay fresh but also developed a very unique taste as days passed. I remember as a little girl, its undoubted presence in every single household when we visited my numerous aunts and grandmas at our native place. I will definitely be posting my mom's version as soon as I get the proportion for making the spice powder from her. The one that I am giving here was given to me by my dear friend Laksh years ago. This is one spicy dish that is sure to please your palate.

Ingredients:

Pearl Onions - 10-12 nos, Cut into four lengthwise
Garlic - 2 cloves, Cut into two lengthwise
Sambar powder - 2 tbsp
Gingelly Oil - 2 tbsp
Tamarind paste - 1 tsp
Mustard - 1/2 tbsp
Curry leaves
Turmeric powder - 1/2 tsp
Hing - 1/2 tsp
Salt
Jagerry - 1/2 tbsp


Method:

• Dissolve tamarind, hing and turmeric powder in 2 cups water and set aside.
• Heat 1 tbsp oil in a sauce pan.
• Add the mustard and curry leaves.
• Once the mustard pops, add the pearl onions and garlic and cook them for 2 minutes on medium heat.
• Add the sambar powder and fry in oil for another minute.
• Now add the tamarind water and let boil for 5 minutes on low heat.
• Add the required amount of salt and the powdered jaggery.
• Continue boiling for another 5-10 minutes until the kozambu thickens a little.
• Serve with rice and papad.

This will stay fresh in the refrigerator for about 2 weeks.