Katharikkai-varuval-Brinjal-fry

#KatharikkaiVaruval #BrinjalFry #EggplantFry : Few months back when we were new to a township called #Chittaranjan in West Bengal we approached a small hotel in amladahi market area to buy roti and side dish. We gave the cook of the hotel two tiffin boxes, one big another small one. He kept them aside and started rolling roti dough on a table. Then he put the rolled dough onto a hot tawa, fliped two sides for few seconds and then cooked roti in direct fire by holding it with tongs. The roti bulged like a baloon with dark spots here and there on both sides. Once done he placed it on a plate. He made 4 rotis within 10 minutes and packed them in the big tiffin box. He filled the other tiffin box with side dish. We paid him and placed the boxes in a bag and started to leave from there. At that time he asked us to give the tiffin box with rotis and we didn't know for what purpose he asked it.  He slid 3 pieces of some fried items into the tiffin box and gave it back to us. When we asked him whether it was vegetarian, he shook his head affirmatively and told something in Bengali.
We didn't understand what he told but we kept it inside our bag and returned back home. After coming home, when we opened the tiffin box we found out that the pieces were fried masala coated brinjal pieces. It was tasty and spicy but little bit sweety also.
We later learned that the dish is known as Bengali Begun Bhaja or Baingan Bhaja. #Brinjal [ #eggplant ] is known as #Begun in Bengali and #Baingan in Hindi. Here in vegetable market brinjal of big size either in violet or green color are available in plenty through out the year. Even though they are very big in size its very soft and seedless. If you cut it by a knife it seems like as if cutting butter.
Thick slices of #brinjal [ #eggplant ] are marinated in spicy masala mix and then deep fried after coating them with rice flour. I got an idea of its recipe and made it in my own way and according to my taste. After marinating them with my own masala mix powder I roasted the slices on a dosai kal instead of frying in oil. One big #katharikkai [ brinjal ] is enough for two persons. Here I have taken 2 medium size #katharikkai [ brinjal ].

Ingredients :
2 medium size	Katharikkai [ brinjal ]
1/2 Tsp	Red chilly powder [ Adjust ]
2 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1/2 Tsp	Curry leaf powder
1/2 Tsp	Cumin powder
1/2 Tsp	Kadalai maavu [ Besan ]
3 Tsp	Coriander Chutney
3/4 Tsp	Salt [ Adjust ]
5 - 6 Tsp	Groundnut oil

Method :
Take Red chilly powder, Sambar powder, Turmeric powder, curry leaf powder, kadalai maavu [ besan ] and salt in a clean & dry vessel and mix well
Wash katharikkai and cut into equal thickness pieces.
Spread Coriander Chutney on both sides of each piece and then sprinkle the powder mix over it.
Allow to stand for half an hour.

Heat tawa on a stove over medium flame.
Sprinkle oil on tawa and spread pieces on tawa.
Again sprinkle oil on the pieces and also around them.
Flip them and roast till both the sides turn golden color and also till pieces become soft.
Transfer into a serving bowl/plate.
Again sprinkle oil on tawa and roast next batch of brinjal pieces.

Goes well with hot white rice mixed with sambar and rasam.

It can be packed as side dish in lunch box for mixed rice varieties and also along with chapathi.



Note : The quantity of powders can be altered according to ones' taste buds.






You might like to try

Sundaikkai [ Turkish berry ] masala curry

Vendakkai varuval [ okra fry ]

Onion Curry

Senai kizhangu varuval [ Yam fry ]

tender raw jackfruit curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index

Senai-Kizhangu-Varuval-Yam-Fry

#SenaiVaruval #SenaikizhanguVaruval #YamFry : We went to Chennai by train from kolkatta in the last week of February. During long train journey we have to buy lunch from pantry of the train. The usual lunch menu would have roti with a side dish and rice with dhal and curd. I find it very difficult to eat dhal mixed rice without any curry. So I planned to prepare a dry curry at home and pack it for the journey. The curry has to withstand two days of journey. First I thought potato curry would be better. Then I thought Brinjal, but finally decided to prepare a dry curry with #yam [ #senaikizhangu ]. Usually thin pieces of #senai [ #yam ] is cooked in pressure cooker with chilly powder and salt and then sauteed in kadai with tempering. But this time I tawa fried thick pieces of cooked yam so that I thought it would not get spoiled and its taste would be intact for two days.
Yes, my choice was right and the senai varuval remained good for two days.

Ingredients :
1/2 kg	Senai kizhangu [ yam ]
1/4 Tsp	Red chilly powder [ Adjust ]
1 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1 Tsp	Coriander powder
1/2 Tsp	Cumin powder
1/2 Tsp	Fennel powder [ optional ]
1 Tsp	Salt [ Adjust ]
2 Tsp	Groundnut oil

Groundnut oil to fry cooked senai kizhangu [ yam ] on tawa.

Method :

Remove skin of senai kizhangu [ yam ] and wash two or three times in water.

Cut it into 5 mm thick and 1 to 1 1/2 inch squares or rectangular shape pieces.
Put pieces in water otherwise it's color will change.
Take a pressure cooker and add 1/4 cup water.
Then add turmeric powder, red chilly powder, Sambar powder, coriander powder, cumin powder, fennel powder, salt and oil.
Mix well and add senai kizhangu [ yam ] pieces.
Close the cooker with weight on.
Cook till it gives one whistle on high flame.
Release pressure immediately and open the cooker.
Check if the yam pieces are done.
The cooked yam pieces should be soft but should not be overcooked.
Adjust salt and chilly powder.

Heat a tawa [ dosai kal ] on low flame.
Sprinkle one teaspoon of oil on tawa.
Spread senai kizhangu pieces on tawa.
Again sprinkle oil over and around the pieces.
Flip pieces using a dosai ladle and fry till the pieces turn into golden color.

Remove from the tawa and transfer into a serving bowl/container with lid.
Again sprinkle oil on tawa and fry next batch of pieces.

Senai kizhangu varuval - Yam fry goes well with rasam rice, 

sambar rice and even good with curd rice.





You might like to try

Sundaikkai [ Turkish berry ] masala curry

katharikkai [ brinjal ] phata phat curry

kothavarangai [ cluster beans ] paruppu usili

pagarkkai [ bitter gourd ] paruppu masala curry

tender raw jackfruit curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index

Vendaikkai Fry

#VendaikkaiFry - #LadiesFingerFry : #LadiesFinger is called #Vendaikkai or #vendakkai in Thamizh. It is also widely known as #Okra. This vegetable is liked by all. 
I usually make #Vendaikkai curry, sambar 

or moreKuzhambu. 
Recently when we asked a cook to prepare lunch at home for a function, he prepared a dry curry using #LadiesFinger. It was an instant hit with small children. The preparation is very simple but tasty n spicy.

Ingredients :
250 gm	Ladies Finger [ vendaikkai ]
1 Cup	Any cooking oil to fry
1/4 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
1/4 Tsp	Cumin powder [ optional ]

Method :
Wash Ladies finger in water two or three time.
Then pat dry with a dry and clean kitchen towel.
Snap top and bottom of the ladie finger.
Chop into 3/4 inch pieces and spread on a clean and dry plate.
Heat oil in a kadai on a stove over medium flame.
When oil becomes hot and starts fuming slowly drop 8 to ten pieces.
Fry till soft and bubbling of oil stops.
Transfer into a wide mouthed vessel or plate.
In the same way fry all the vendaikkai pieces in batches.
Then sprinkle red chilly powder, cumin powder and salt over the fried vendaikkai pieces.
Mix gently to coat the pieces well.
Now spicy tasty crispy vendaikkai fry ready.
Enjoy sambar or rasam rice!




You might like to try

Vadai Morekuzhambu

Aviyal

kadappa

Senai kara curry

Bitter gourd masala curry

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index