Chettinadu Kurma

Ingredients:
Brinjal/small egg plants - 4
Potatoes - 2 (medium size)
Onions - 2 (finely chopped)
Tomato (big) - 1 (finely chopped)
Salt (to taste)
Garlic - 2 big pods (crushed)
Mustard seeds - 1/2 tsp.
Fennel seeds/Sombu - 1/4 tsp.
Bay leaf - 1
Oil - 2 tbsp.
Coriander leaves & curry leaves - few

To grind into paste:
Grated coconut - 1/2 coconut
Dry red chilli - 4
Coriander seeds - 1 tbsp.
Cumin + Fennel seeds - 1/2 tsp.

Method:
Chop brinjal and potatoes into small pieces and drop them in water to avoid oxidation.
Grind the ingredients given in 'to grind'.
Heat oil and add the mustard, fennel seeds and bay leaf.
Allow the mustard seeds to crackle.
Add onion and saute till translucent.
Add tomato, salt and saute till mushy.
Add the brinjal, potato pieces (discard the water) and saute till the brinjal changes colour.
Add the ground paste and saute till the raw smell fades.
Now add the crushed garlic and saute for 2 minutes.
Pour required water, add curry leaves and coriander leaves.
Bring it to a boil.
Cook till the potatoes and brinjal are tender.
Remove and enjoy with idli or dosa.

Note:
This is how I ground the paste.
Add fennel seeds, cumin seeds, dry red chilli, coriander seeds in a mixie jar and grind them.
Add grated coconut, and pour little water.
Grind into paste.

Adapted from: Revathi Shanmugam

Sent off to CBB Series#2-Chettinad Special.

Posted in: Kurma