Stuffed Brinjal (Eggplant) Sambar and Curry Powder

I went on another short break. We took my inlaws on a short trip to few places last week. The trip was good as it was not that hot. Since my inlaws are here, i have taken a short break from experimenting new recipes in the kitchen. I pretty much stick to authentic recipes as I don't want to scare them or torture them. I think i have done that enough when i was newly married :-) I remember one time, me and my sil decided to prepare Chapattis. My sil was not married at that time and was as clueless as me in the kitchen. When we were in the Kitchen, i dropped a plate accidentally on the floor and on hearing that noise, my bil asked us if it was one of the chappatis that we prepared. We both got so mad at him, but our chappathis were quite bad like Pappads so we couldn't argue! :-)

Now moving on to the recipes...

South Indian Curry Powder - A versatile powder :

This is another big help in the kitchen for me. I grind and keep this powder in stock and it helps in preparing easier versions of some authentic recipes like Rasavangi and Bisibela. Here are some of the recipes that i use this in :

• This is used as curry powder for the following vegetables - Potato, Seppankizhangu (Colocasia), Yam ( Suran/Senaikizhanghu), Eggplant and Okra.
• This is used to make stuffed eggplant and stuffed okra.
• This can be used to make quick and easy Bisibela
• This is used to make stuffed eggplant sambar.
• This can be used to make quick and easy rasavangi.
• This can be added to Sundal. You gotto to try this to believe how yummy it is! Kids will ask for more :)

Now to the recipe :

Ingredients :

Channadaal - 1 cup

Urad daal - 1 cup

Coriander seeds (Dhaniya) - 1 cup

Red chillies - 1 cup

Rice - a handful

Hing - 1 or 2 pinches

Method :
Saute everything in little oil till the daals are golden brown. Let it cool. Dry grind and store in air tight container.

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Stuffed eggplant Sambar :
I learnt this from my mil. This is tangy like vethakuzhambu. I like this so much that i can inhale it :-) My husband doesn't like eggplants that much..so i get more ;-) Teehee! :)

Ingredients :
Tamarind - Lemon size
Multipurpose Powder - 5, 6 spoons
Small eggplants - 8
Salt to taste
Mustard seeds, curryleaves and hing for seasoning



Method :
Add required salt to the multipurpose powder and mix well.
Slit the eggplants crosswire. Do not cut it completely. Stuff it with multipurpose powder
Apply couple of drops of oil on each eggplant and microwave for 4 minutes or till they are tender.
Now, take little oil in a non stick pan and add these cooked eggplants. Add 2 more spoons of multipurpose powder, salt, tamerind water and let it cook till it starts to thicken. Cook till it reaches the soupy consistency. Add some more salt if required.


It thickens fast since we have added rice in the multipurpose powder.
Tastes good with Rice.

Sending this to Sanghi's FIL-Brinjal Event