Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, November 5, 2010

Vazhuthananga/ Brinjal/ Kathirikka/Egg Plant Thoran/ Stir fry with Coconut and Egg

Recipe No: 113
Ingredients                                            Serves 5
  • Indian Egg Plant/ Brinjal sliced thin….3 Cups (Require 3-4 big ones)
  • Oil…………………………………………...……2 Tablespoons
  • Mustard Seeds…………………………….…1/2 teaspoon
  • Shallots thinly sliced……………………….1/4 Cup
  • Curry Leaves…………………………….…..2 Sprigs
  • Indian Green Chilly……………………..…4 sliced into thin pieces
  • Shredded Coconut………………………….1/3 Cup (I used unsweetened dry Coconut)
  • Turmeric Powder…………………………..1/4 Teaspoon
  • Egg………………………………………….……1 Large (beaten well)
  • Salt as per taste
Method of Preparation
  1. Take the top and bottom of the Brinjal and cut them into 1 inch thick rounds. Slice them lengthwise and slice again in the opposite direction into thin long pieces. Put them in cold water to prevent discoloration.
  2. Place them in a colander under running water and squeeze and wash them. This will get rid of all the seeds. Put them again in cold water and squeeze them really good and get rid of all the water when ready to be used.
  3. Mix together Coconut, Salt and Turmeric Powder really well with hand and keep them aside until ready to be used.
  4. Heat Oil in a pan on medium high heat and add the Mustard Seeds and wait until they crackle.
  5. Add the sliced Shallots and Curry Leaves and saute them until it become transparent.
  6. Add Green Chilly and saute till the Onion becomes golden brown.
  7. Squeeze the water off the Brinjal and put them in the already browned Shallots and stir fry for two minutes on high heat.
  8. Make a well in the middle of the Brinjal and add the Coconut mixture in the middle and cover it with the Brinjal mixture from the sides.
  9. Lower the heat to minimum, cover the pan and let it cook.
  10. When the Brinjal is cooked stir to mix everything well. Drizzle the Egg over the mixture and stir well until it is cooked thoroughly.
  11. Serve hot with rice.
Notes:
  • If you are a Vegan please avoid the Egg, this will taste good even without it.
  • Freshly grated Coconut is the best for this. But because it is not available here I prefer dry Coconut over frozen grated Coconut. While the Frozen ones tend to give out a lot of water when thawed making the dish watery, the dry desiccated Coconut tends to absorb the excess water from the Vegetable, making it dry.
 




Make it, enjoy the deliciousness and
serve it to your family with love…


1 comments:

Unknown said...

Hi, liked this...nice :)

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