Sunday, 10 April 2016

Brinjal and Potato pudi pallya Iyengar style

Brinjal and Potato pudi pallya Iyengar style - Kiranmayi Kamath

For the Pudi or powder:
Byadagi Red Chillies 6-8(this gives a beautiful colour)
Guntur Red Chillies 3-4(optional – this gives the hotness to the powder)
Chana Dal 2 tbsp
Urad Dhal 1 tbsp
Coriander (dhaniya) 2 tbsp
Hing (asafoetida) size of a small chana
Cinnamon 1 inch piece

Method :
Dry roast all ingredients separately till you get a nice aroma. Mix all ingredients and allow it to cool completely.Grind the ingredients to a not too fine and not too coarse but medium fine powder.

6 long Mysore brinjal cut into 1 inch pieces.
1 potato – cut into 1 inch pieces.
6-8 curry leaves
Tamarind extract 1 tbsp.
2 tbsp oil
Salt n jaggery to taste.
1 tsp haldi powder

Heat oil in a thick bottomed pan. Add mustard and curry leaves, haldi powder, add the cut brinjal n potato sauté it and keep it covered and cook on low flame till the veggies are tender.Now add the salt and little jaggery(for taste), the pudi powder, tamarind extract and mix well and cook for another minute till the powder is mixed well. Adjust salt to taste and serve hot with plain rice or with rotis.

Note :Chillies you can increase or decrease according to the hotness you like.

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