Brinjal Karamani Fry
Story behind it: For some time, my family lived near Vasavi Temple and the temple goers used to report that this is the only prasadam given at the temple and many had the option of special ordering it from Priest quarters. Fortunately, my Ammamma knew how to make this fry, while I never tasted the temple version, of it I only had this to appease Ammamma . After several years when I ran out of ideas for curry one day, I thought I will try this and both my daughters became big fans of this curry, now I make this curry to appease my daughters.
Desika Products:
Urad Dal, Peanut Oil, Asafetida, Tamarind
RECIPE FOR BRINJAL KARAMANI FRY
Ingredients:
Eggplant (cut into cubes) - 3 cups
Black-eyed peas(cooked) - 1.5 cups
curry leaves - 2 springs
Tamarind - Quarter size ball
Peanut oil - 2 tablespoons
Turmeric - 1/4 spoons
Mustard seeds - 1/4th spoon
Palm sugar crystals or jaggery -1 /2 spoon
Salt as needed
To Make Powder:
Red Chilies - 10
Solid Hing - 1/4 dime size
Urad Dal - 3 Tbl spoons
Instructions:
Cut the brinjal into cubes and put in a bowl of cold water, as you cut them.
Soak the black eye peas in water for an hour and cook it in such a way that is not too soft
Soak the tamarind in little water in such a way that you can extact a thick juice about 2 tblspoons of juice from the tamarind
Take a thick bottom kadai, add oil and mustard seeds. Let the mustard seeds sputter and then add curry leaves
Using a strainer completely drain the water and then add the cut brinjal to the kadai and the turmeric
After 5 mins add the tamarin juice, cooked black eye peas and let it cook
Roast the ingredients listed under “To Make Powder” and grind it to a coarse powder
When brinjal is almost cooked add this powder and let it cook completely.
My family enjoys this with fry with rasam rice, I personally like to eat with some plain rice and ghee.
Tips & Tricks
Brinjal once its cut must be immediately added to the water else it will turn black and could lead to bitter tasting curry/fry.
Do not skip hing it adds taste to this dish, solid hing is best. if not use 1/4th teaspoon of powder hing