Ingredients:
1 small brinjal / eggplant / vazhuthananga ( about 1 1/2 cup )
3 green chilies, slit
1 tbsp ghee
3/4 cup grated coconut
1/2 tsp tsp turmeric powder
1/4 tsp cumin seeds
1 1/2-2 cup yogurt, beaten
salt to taste
1 tbsp coconut oil
3/4 tsp mustard seeds
a pinch of fenugreek seeds
2 dried red chillies, broken
3 shallots, thinly sliced
1 sprig curry leaves
Preparation:
- Cut the brinjal into thick lengthwise pieces and keep it in bowl filled with water.
- Grind together the grated coconut, turmeric powder and cumin seeds to a smooth paste adding little water and keep it aside.
- Heat ghee in a pan over medium flame.
- Squeeze well the brinjal pieces to remove the water contents and add to the pan.
- Add slit green chillies and salt and mix everything well. Then cook covered over low flame for 2 minutes.
- Open the lid and cook until the brinjal pieces are done. Do not overcook the pieces, they should retain their shape.
- Then add ground coconut paste and 1/2 cup hot water and mix well and cook for 2 minutes.
- Add beaten yogurt into this and mix well and stir continuously until heated through. Don’t allow to boil.
- Heat coconut oil in a small pan and splutter mustard seeds and add fenugreek seeds, dry red chillies and curry leaves.
- Add thinly sliced shallots and fry until golden brown.
- Pour this over the pulissery and mix well and serve with rice…
Recipe Source: Yummy O Yummy
