Pongal Recipes

Wants to make this Pongal a memorable occasion? How about having it with some authentic dishes of South India? Here are some Pongal recipes. Click on the image of the recipe to learn more about it.


                            *~ Wish you all a Happy Pongal ~*

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Kathirikkai / Eggplant / Brinjal Fry

From brinjal/Eggplant you can make many delicious dishes and curries. This sabji is one among them. Brinjal Fry is not only easy to prepare and it does not require any other complex cooking techniques. The simple yet aromatic seasoning of sauteed cumin, mustard, kalonji seeds / black cumin, curry leaves and fresh coriander leaves makes it simply irresistible. 

Ingredients:

• Brinjal - 5 to 6 Nos
• Mustard Seeds - 1 tsp
• Urud Dal / White gram split - 1/2 tsp
• Kalonji seeds/Nigella Sativa/Black Cumin seeds - 2 tsp
• Curry Leaves - Few
• Turmeric powder - 1 tsp
• Red Chilli Powder - 3 tsp
• Coriander seeds Powder - 1 tsp
• Cumin seeds Powder - 1/2 tsp
• Hing / Asafoetida - 1/4 tsp
• Salt to Taste
• Oil 

Method:

Step 01) Nicely clean and  wash the brinjal and slice them into 3 to 4 pieces

Step 02) Put a reasonable sized heavy bottom pan on the range and heat oil. 

Step 03) Add the seasoning seeds and allow them to splutter. 

Step 04) Add the brinjal/eggplant and fry them nicely in slow heat 

Step 05) Once the brinjals are half fried add turmeric powder, red chilli powder, coriander seeds powder, cumin seeds powder, salt and Hing/Asafoetida  and mix well and cook till brinjals are tender 

Serving: Serve with  roti and it goes very well with Curd Rice too.


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Kathirikkai Curry / Brinjal/Baingan ki Sabzi

Simple preparations are always gives tasty and comforting! Roasted methi /fenugreek  powder & garlic is the highlight in this sabzi/side dish, the flavor enhance the taste!

Ingredients:

• Onion  - 1 no.
• Tomato  - 1 no.
• Brinjal/ Eggplant - 4 nos.

(Cut the vegetables lengthwise for this sabzi)

> Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal/White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Garlic - 3 flakes (crushed or chopped)
• Curry Leaves - few

> Masala Powder:

• Sambar Powder - 2 tsp (Blend of many Indian spices -Available in Indian store)
• Red Chili Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Roasted Methi/ Roasted fenugreek powder - 3 tsp
• Hing / Asafoetida  pinch
• Salt to taste

Time Required: 15 mins.

Method:

Step 01) Heat a pan in medium flame add methi/ fenugreek seeds roast them nicely. Transfer it mortar and pestle and crush it nicely and keep it aside.

Step 02) In the same pan add 2 tsp of oil and add the seasoning seeds and allow them to splutter then add garlic and fry for 1 min. Add onions fry till transparent

 

Step 03) Add brinjal/eggplant and stir fry for 3 mins. Add tomatoes, when it becomes mushy add all the masala powders (sambar powder, red chili powder, turmeric powder, roasted methi powder, asafoetida/hing and salt)

  

Step 04) Mix well and cook them until oil separates from the curry. Serve hot with chapati or as a side dish with rice. Even you can mix this with steamed rice!

 

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Stuffed Brinjals/ Bharli Vangi

Ingredients:

• 5-6 medium sized Brinjals / Eggplant
• 2 medium sized Onions – finely chopped
• 1 tbsp powdered Jaggery (Indian Sweetener just like sugar - Available in Indian store)
• Fresh Coriander Leaves – finely chopped
• ½ cup Water
• Oil
• Salt to taste

>For Grinding:

• ½ cup dry shredded Coconut 
• ¼ cup roasted Sesame seeds /Til seeds 

>For Masala Powders:

• ½ cup Peanut powder
• 1 tsp Turmeric/Haldi Powder
• 2 tsp Red Chili powder
• 1 tsp Coriander seed powder/Dhania powder
• 1 tsp Cumin powder/Jeera powder
• 2 tbsp Garam Masala powder (many grounded Indian spices- available in Indian Store)

>For Seasoning:

• 1 tsp Mustard seeds

Time Required: 30 mins

Method:

Step01. Wash the eggplant/ brinjals, remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.

Step 02. Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds. Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, coriander seeds powder, cumin seed powder,  red chili and garam masala powder). Also put finely chopped  fresh coriander leaves. Mix well. Now stuff the brinjals with this masala.

Step 03. Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity. Add mustard seeds, allow to splutter and then add haldi/turmeric. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.

Step04. After some time, when the brinjals are fried add water, powdered jaggery and salt.

Step05. Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn't stick to the pan. Cook for about 20-25 mins. Keep stirring in between to check if the brainjals are cooked completely.

Serving: Serve hot with Rotis.

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