Friday, April 22, 2011

Vathal Kuzhambu

1 potato cubed
3 or 4 small 
indian eggplant
2 small murungakai
2 ripe tomatoes
4-6 garlic pods
salt to taste
1/2 a litre of water or 1/2 quart
2 tsp tamarind paste
1 1/2tbs 
sambar powder
hand full eggplant vathal
Few Sundakai vathal (optional)
coriander leaves

For tempering:

4 tbs 
gingerly oil (I use Idhayam brand)
1tsp mustard seeds
1/2 tbs 
fenugreek seeds 
toor dhal
channa dhal
1/2 tsp 
a few curry leaves


gingerly oil in a pot. Add mustard seeds, fenugreek seeds, channa dhaltoor dhal, curry leaves and fry till golden brown.
Now add potatoes, tomatoes, 
eggplant (cut in squares)  murungakai  and garlic.
Stir well ,add sambar podi tamarind paste, asofetida and salt.
Let the stuff get coated. about 2 minutes
Add water, then cover and simmer on a low heat. Top up the water as needed till vegetables are cooked. Ideally, the potatoes should be soft around the edges.
I simmer for about half an hour.
Fry vathals separately in gingelly oil for one minute, then add and boil for another 2 minutes.
Garnish with lots of coriander leaves.
Serve with hot rice.

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