|5 nos||Shallots (sambar onions finely chopped)|
|6 nos||Curry leaves|
|2 tbsp||Idli milagai podi|
|6 nos||Green thai brinjals|
|1 no||Onion (chopped)|
|½ tsp||Salt (or to taste)|
|½ tsp||Coriander /dhania powder|
|¼ tsp||Cumin seeds|
|4 nos||Curry leaves|
|2 stks||Coriander leaves|
|1 tsp||Dessicated coconut (optional)|
Grind shallots, garlic, curry leaves and idli podi from table-1 to a coarse consistency and keep aside. Wash and quarter the brinjals and soak them in water to avoid discoloration or cut when sauteing. Heat oil in a pan, splutter mustard, cumin seeds and curry leaves. Add the chopped onion and fry till slightly browned. Now add the brinjal along with turmeric powder, cover and cook over low flame for 5 minutes or until they become little tender. When done add the ground mixture along with salt and saute till the oil separates. Add corainder and coconut garnishes and swtich off. Entire process has be done over low medium flame, high flame tends to burn the podi gives a very smoky flavour. Serve with rice and rasam.
Any variety brinjals can be used taste good with light purple ones. Thai Green Egglplants are kind of bitter with lots of seeds rather than flesh. So choose the variety you like for this recipe.
If your Idli podi already includes coconut, then exclude the garnish part.
Taste and colour varies with the type of idli podi used.
Yield: Serves 4 approx.
Source: Family friend Mrs. Rama Srinivasan.