Urundai Kathirikai Pepper Fry \ Guthu Vankaya Pepper Fry

We can do any magic with the small purple brinjals  at any time. This time, I made Brinjals Pepper fry on a cold winter night with garlic rasam. It was indeed a good combo and the meal satisfied our taste buds very well. Try this out on a rainy, gloomy day with just a rasam and you will enjoy the meal happily. This spicy pepper fry is too good for people especially for those who suffer from running nose, sore throat and severe cold.

Ingredients

Small fresh Purple Brinjals - 12 -15.

Red Onion - 1/2

Coriander Leaves - To Garnish

Oil - 2 tbsp

Hing/ Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Cumin Seeds - 1 tsp

Urad Dal / Ulutham Paruppu / Minna Pappu - 2 tsp

Curry leaves - 6-7 ( I did not add due to unavailability )

Salt - To Taste.

For Grinding

Urad Dal / Minna Pappu / Ulutham Paruppu - 2 tsp

Channa Dal - 2 tbsp

Jeera / Cumin Seeds - 1 tsp

Black Pepper - 1 tbsp

Coriander Seeds - 1 tsp

Method

• Roast the ingredients for making the powder first in the kadai / vessel. Then grind them using a mixer grinder and keep the powder ready.
• Wash the brinjals and make four or five slits in its round bottomed portion without breaking the brinjal totally. Follow the same process for all the brinjals. Cut the red onion also into small pieces and keep them ready.
• In the kadai / vessel, add oil first. When its heated, add Hing, Mustard seeds, cumin seeds, urad dal in succession. When it sputters, then add the finely cut red onion, curry leaves and fry them till golden brown.
• Add the brinjals next into the pan / kadai and mix them well with the onions and sprinkle some water and allow them to cook inside for few minutes.
• When the brinjals are cooked to three fourth, add the grounded powder into the kadai/pan and coat the small cooked brinjals with the spice powder.
• Add required amount of salt to the fry and allow them to cook with the lid closed for another few minutes.
• Open the lid and fry them on a low flame till they get fried to golden brown and blended well with the spice powder.
• Now the Spicy Hot Brinjal Pepper Fry is ready. Garnish with some coriander leaves and serve.

Tips

You can cook the brinjals in the microwave too and add them into the kadai along with the spice powder at one shot in order to fasten the process.

Raita - Delicious curd based Gravy

Raita is generally served in almost all parties, indian buffets along with a side of hot biryani's or any spicy mixed rice varieties. Various kinds of raita can be prepared like onion raita, cucumber raita, mixed raita with onion, grated carrot, fine cut tomatoes, boondi raita, etc., I made a simple raita with a mix of onion, cucumber and few pomegranate seeds. An excellent yogurt based dish which can even be eaten as it is on a sunny day.

Ingredients:

Red Onion - 1 Medium

Crispy fresh Cucumber - 1/2

Coriander Leaves - 1 Handful shredded finely for garnishing

Pomegranate Seeds - 2 Handful

Salt - To Taste

Black Pepper Powder - 1 tsp

Fresh Curd - 4 Cups ( Not sour curd ).

Method :

Cut the Onions, Cucumber into tiny pieces and place them on a vessel or tray. Add the pomegranate seeds on top of them. Add salt and pepper powder in succession. Add the crushed coriander leaves on top of the items and mix them with 4 cups of fresh curd. Before serving, garnish them with few coriander leaves.

Variations

Add finely crushed green chillies ( may be 1 or 2 ) to the raita if its not for kids.

Add grated carrot, tiny pieces of tomato, tiny pieces of boiled and peeled potatoes into the raita along with other vegetables.

Try to make raita with only thick, fresh homemade curd but definitely not with the leftover sour curd.