Iyengar Karnataka Eggplant

iyengar eggplant

Ingredients:

2 long eggplants, cut into 1 inch lengths (then I cut each 1 inch cylinder into six long pieces)

eggplant

1/3 tsp tamarind paste diluted in 1/2 c warm water
1/2 tsp turmeric powder
1/2 tbsp salt
1 tbsp coconut powder

Spice Powder

2 tbsp urad dal
2 tbsp chana dal
1/3 tsp paprika
3 tbsp coriander seeds
1/2 ” cinnamon stick
1 clove

Tempering

enough oil to cover bottom of heavy bottomed wide pot (I use a sesame oil and peanut oil combination)(make sure you have a lid for this pot)

pot

1 tbsp mustard seeds
1 tbsp urad dal
1 tbsp chana dal
4-5 curry leaves

DIRECTIONS:

  1. Combine spice powder ingredients in pan on stove. Dry roast until fragrant. Dals will be golden. Taste the dals to make sure they are cooked. When done, let cool and then grind in grinder until fine powder. Set aside.
  2. Heat oil in heavy pot over medium heat. Add tempering ingredients in order given. Add eggplant. Sautee. Add tamarind water. Add turmeric. Add salt. Mix well. Cover with lid. Let cook over medium low heat until eggplant is tender and liquid is absorbed.
  3. Remove from heat. Add spice powder and coconut powder. Mix well.
  4. Enjoy!

Recipe is adapted from Simply Southern by Chandra Padmanabhan. Buy this book, you won’t regret it. There are a lot of really great South Indian recipes in it, which you won’t get at any restaurant. And as far as spiciness is concerned — do what I did, and omit the red chilies and replace with a minute amount of paprika powder.

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Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).

BLEND:

  1. 1/2 c cubed fresh ripe mango
  2. 1/4 tsp tamarind paste
  3. 1 tsp Cholula hot sauce
  4. 1/2 tsp salt
  5. 1/2 c water
  6. juice of 1/2 lemon

Enjoy on ice.

 

South Indian Breakfast Rice Noodles

From here. Rice noodles from scratch here.

INGREDIENTS

4 cups lightly crushed idiyappam or sevai / rice noodles
1 tsp tamarind soaked in ½ cup warm water (or a pea sized amount of tamarind paste)(or a can of tamarind juice)
2 tsp oil (corn, sesame, coconut, canola)
¼ tsp black mustard seeds
¼ tsp split urad dal (skinned black gram)
2 tbsp broken cashew nuts or peanuts
½ cup finely chopped onions
A few curry leaves
3-4 dry red chillies, torn into halves (or to taste)
A pinch of hing (asafoetida)
½ tsp brown sugar or jaggery
Salt to taste

INSTRUCTIONS:

  1. Soak the tamarind in warm water. Extract the juice and discard pulp and seeds.
  2. Heat oil and add the black mustard seeds. When they pop, add the urad dal.
  3. When the dal turns golden brown, add the cashew nuts or peanuts.
  4. Roast until golden brown.
  5. Then add the onions, curry leaves, red chillies, and hing.
  6. Mix well and saute until the onions turn translucent.
  7. Now add the tamarind water.
  8. Also add the brown sugar and jaggery at this time.
  9. Cook on low flame until the mixture thickens, about 4-5 mins.
  10. Then add the rice noodles and salt.
  11. Mix well and cook for another minute until the moisture is absorbed almost entirely.
  12. Serve hot as is or with red coconut chutney.

Indo Chinese Thai Quick Noodles

Ingredients:

Swad Hot and Sweet Sauce (It’s not spicy)

Tamarind nectar or paste

Thai Garlic Chili Paste

Rice noodles (thin)

roasted peanuts, crushed

red cabbage, chopped thin and stir fried

green cabbage, chopped thin and stir fried

green onions, chopped thin and stir fried

shredded carrots, chopped thin and stir fried

sprouted mung beans

fresh lemon slice

Directions:

In wok, add Swad sauce, can of tamarind nectar or 1 tsp of tamarind paste, 1/4 tsp thai garlic chili paste (or less or more, depending on how spicy you want it). Let cook until cohesive.

Add in rice noodles. Let cook (takes about a minute or two).

Take off stove. Toss in cabbages, onions, carrots.

Plate. Top with sprouted mung beans, peanuts, and squeeze lemon juice on top.

Enjoy!