Lentil dumplings simmered in sour tamarind gravy, a popular traditional dish from Tamil Nadu.
Search Results for brinjal
Pitlai is nothing but arachivitta(ground) sambar, mostly popular among the Brahmin community. This thick lentil gravy is prepared with freshly ground spices and vegetables. Mostly pitlai is made with Bitter gourd, brinjal, yams and squash. Here, I've attempted with Elephant foot yam.
Paruppu Podi/Pappula Podi an authentic Andhra delicacy,termed as Parrupu podi in Tamil and Pappula Podi in Telugu.Bascially a dry powder that's prepared using dalia ,which acts as a major ingredient and few other spices.The process of roasting and grinding the dalia with other spices intensifies the taste of it.This powder remains fresh as long as they are dry and well presereved in air tight containers.
Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables. Here's the mixed vegetable version. (Chettinad White Kurma / Korma)
Bisi Bele Bath is an authentic and by far the most distinctive dish of Karnataka which is prepared with a unique combination of Rice,lentil(dhal),assorted veggies and other ground spices.It is very similar to 'Sambar Sadham' of Tamil Nadu except that, it has his own distinct flavour.Ideal to have this dish for lunch.
There are different ways of preparing this dish.Here is one way of preparation from my end.
Baingan means Brinjal / Eggplant / Aubergine and Bharta means Mashed. Baingan Bharta (Mashed Eggplant ) is a punjabi dish, prepared in unique way. Roasting in clay oven is the secret to make this dish to get that special aroma.
Baigan Bharta / Baigan ka Bharta /Baingan ka Bhartha / Mashed eggplant / Baigan Bhurta
Vatral Kuzhambu is an authentic South Indian speciality. Vatrals are nothing but sun dried vegetables, which are added to this spicy, slightly sour lentil gravy. It can be made with either one variety or a combination of different vatrals and fresh vegetables. Most popular ones are Sundakkai, manathakkali, brinjal and bitter gourd. Quite easy when you have ready made sambar powder or vatha kuzhambu powder on hand. If not you need to make one and then proceed. (Vatha Kuzhambu / Vathal Kulambu / Vatra Kuzhambu / Vatha Kulambu / Vatha kolambu / Vatha kolumbu)
Nine main ingredients plays a major part in this dish. Choice of vegetables, nuts and paneer cooked in creamy rich coconut yogurt gravy called Navarathna kurma. Typically a north Indian gravy, with mughalai origin often served as a side for chapati or parathas. Quite a lot of ingredients and a lengthy procedure, just have everything ready and proceed with the preparation. (Navrathna Korma / Navratna Kurma / Navarathna Kurma / Navarathana Korma / Mughlai Kurma / Mughalai Korma)
One of the classics, rice mixed with rich tomato gravy.
Andhra Style stuffed brinjal curry. (Gutti Vankaaya Koora / Vankaya curry / Stuffed Brinjal curry / Thai eggplant Curry)