Sunday, November 6, 2011

          

                                                KONGU FOODS  (Continued)

Very few people like Bringal, variety of this vegetable is many and the recipes that can be cooked are in thousands, Here, find some authentic Kongu nadu 
dishes tried by me, they did come out good.This one has a combination of Garlic pods cooked with round purple Bringals, try it , its spicy......

                                                POONDU KATHRIKAI KARA KHUZAMBU 

Bringal    5 Nos
Oil   2 tbsp.
Mustard   1tsp
Jeera   1tsp
Fenugreek   1/4 tsp
Garlic   12 nos
Onion (finely chopped)    1 cup
Curry leaf   1 sprig
Chilly Powder    1tsp
Turmeric    1tsp
Coriander Powder   3tsp
Tomato Puree   1/2 cup
Coconut milk   1 cup
Tamarind extract   1/2cup
Salt to taste
Fresh coriander for garnish

COOK IT
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*** In a Kadai or deep Pan heat the oil and add the mustard when it crackles add the jeera, then the onions and stir, add fenugreek, garlic curry leaves chilly powder ,turmeric, and coriander powder, sprinkle generous water and saute well on high heat, ensure you do not burn the contents.
***Now, wash the bringal cut them into two , then slit it and add to the masalas  give a good stir, add the tomato puree, tamarind extract  salt to taste and cook on high heat till the bringals get cooked.
***add the coconut milk and simmer for a few minutes, do not let it boil since the chances of the coconut milk getting curdled will be there,
***serve hot garnished with fresh chopped coriander leaves.


An ideal combination for rice.