Simple and Delicious !

This theeyal is always prepared using breadfruit / kadachakka. In Kerala, most of the houses in the rural area would have a breadfruit tree along with papaya trees, plantain trees etc. Bread fruit is usually used to make thoran or varutharacha curry in our home. This is the similar one using prawns. When I craved for some breadfruit, I couldn't find one in the nearby supermarkets , so I just used brinjals instead and the taste was wonderful!
Actually tamarind / puli wouldn't be added in this type theeyal, but I needed a little of sourness to get a real fish curry taste.. :)



Ingredients
Chemmeen / prawns 250g
brinjals 4 medium size
onion 1/2 chopped
tomatoes 2 chopped
green chillies 2 slit
pepper powder 1 tsp
turmeric powder 1/2 tsp
chilli powder1 1/2 tsp
coriander powder 1 Tbsp
kudampuli 1 big piece or tamarind pulp as desired optional
coconut oil
mustard seeds
dry chillies
curry leaves
salt

Roast
1 cup grated coconut
1/4 tsp fennel seeds
4 shallots / chuvannulli



How to prepare
Heat little oil, roast the ingredients together. Allow to cool, blend this with little water to make a fine solution.
Devein, wash and clean prawns.
Clean and cut the brinjals and cook them with onion, tomatoes,kudampuli or tamarind, green chillies and all the powders and salt. When it is half cooked add blended solution and boil. Add prawns and cook for 10 minutes. Remove from fire. Heat oil, let mustard seeds splutter, roast curry leaves , dry chillies and pour over the curry.

When I prepared this dish, I didn't get a name to call. This curry is prepared using a mixture of spices of sambar and kaalan. Hence the name sambar kaalan.. :D This is a No Onion , No Garlic preparation and is a very thick curry which is good with rice..



Ingredients
Brinjal 4
turmeric powder 1/2 tsp
chilli powder 1 tsp
asafoetida / kayam 1 small piece
kadala parippu / gram dal 2 tsps
uluva / fenugreek seeds 1/4 tsp
coconut grated 1 cup
curd 1 cup
mustard seeds
curry leaves few
coconut oil
water
salt



Method
Heat one spoon oil in a pan. Roast kadalapparippu and kayam in that until slightly red and take it out.
Cut, clean and cook brinjals with salt, water , chilli and turmeric powders.
Blend coconut with curd and roasted kadalapparippu and kayam. Blend until you get a smooth mixture. Pour this into the cooked brinjals. Mix well, check salt.and heat it. When it begins to boil switch off fire.
Heat coconut oil, splutter uluva and mustards , fry curry leaves and pour this seasoning into the curry. You can adjust the thickness by adding water according to your taste.

Brinjal / Egg plant / Vazhuthananga / Kathirikkai

Ingredients and method
Brinjals 3 medium size
small onions 4
garlic cloves 2 small size
ginger 1/2 inch
green chilly 2 or 3
coconut oil
curry leaves few
tamarind 1 small gooseberry size or as desired
salt

Cut brinjals into small pieces. Heat coconut oil, saute small onions and garlic cloves until small onions are transparent(don't think about garlic). Take them out and keep aside. Saute the brinjal pieces till they are cooked. Crush green chillies, small onions and fried brinjals. Grind garlic and ginger with curry leaves and tamarind. Mix them with the above crushed preparation. Add salt. Mix well and pour little fresh coconut oil over it.

Ingredients

Brinjals 3

Onion 1 medium chopped

Tomato 1 chopped

Coconut milk thick 1 cup

Turmeric powder 1 tsp

Chilly powder ½ tsp

Green chillies 2

Salt

Curry leaves

Coconut oil

Mustard seeds

How to prepare
Cut brinjals and cook them with onion, tomato , turmeric powder , chilly powder, and salt. Use water just to cover the contents. Cook and reduce water. Add coconut milk into this. Let it boil. Put curry leaves, green chilies into this. Season with mustard seeds in coconut oil.

Submitted to Foodies hope for RCI Karnataka.

Ingredients
Brinjal(Khathirikka) - 4 nos
(purple coloured)
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - As reqd
Grated coconut - 1 tea cup
Curd - 1 cup
Mustard seeds - 1/4 tsp
Coconut oil - As reqd
Small onions(Kunjulli) - 2 nos





Method of preparation
1)Cut brinjal in thin round pieces.
2)Mix turmeric, chilly and salt together.
3)Marinate brinjal pieces in this.
4)Fry them in coconut oil.
5)Grind together coconut, mustard seeds, small onion and curd :- No need to add water.
6)Pour this into a pan.
7)Add enough salt.
8)Put fried brinjals in it and place on fire.
9)When it starts to boil, remove from fire. :- Do not let it boil.
10)Heat 2 tsp of coconut oil in a small frying pan.
11)Splutter mustard seeds.
12)Add curry leaves and green chillies and pour this into the above.:- You have another easy method. Mix the fried brinjals with curd. Add salt. Goes well with rice or chappathi .