For the alphabet Y, I had to do some word play as I couldn’t get any recipe in Tamil cuisine starting with Y. Yennai Kathrikkai kulambu is a very famous Tamil style gravy in which a spice powder is stuffed in brinjals and then a gravy is made. When I saw a similar version of brinjal as roast, I couldn’t skip it. The original idea is from Rak’s Kitchen. If you are wondering about the alphabets, I am doing an A- Z Tamil cuisine recipe mar4athon this month and we have arrived at the alphabet Y. Some say that it is called as podi kathrikkai but whatever the name may be, it tasted out of the world. As my mixer was not working ( only yesterday it came back in working condition with half of the functions gone) I had to improvise on the recipe. I have used idli milagai podi for the spice powder instead.
I am the only person who loves brinjal/ eggplant. Both hubby and Sruti hate it and whenever I make it I end up eating it. But still I go and buy brinjal. Both of them give me a weird look like how can someone love brinjal? I used to hate brinjal during my childhood. My mom used to make a tasty gravy with whole tiny brinjals and being a strict mom, she will keep one or two in my plate and ask me to finish it. I used to eat it with tears rolling down my cheeks. But when I think of it now, it indeed sounds hilarious. So I hope even Sruti will come to like the taste of it.
Brinjal / Eggplant – 4, medium sized
Oil- 3 tbs
Cumin Seeds – 1/2 tsp
Idli Milagai Podi – 2-3 tbs
Sesame Seeds – 1 tbs
Coconut Powder – 2 tbs
Cut brinjal into long slices.
Heat oil in a pan and add cumin seeds.
When they crackle add the brinjal pieces.
Sauté for 2-3 minutes until they start changing colour.
Add turmeric powder, salt and mix well.
Add the idli milagai podi, coconut powder and sesame seeds.
Keep on stirring on medium flame until the pieces are cooked. Do not over cook them.
Serve it hot with rice and any gravy of your choice..