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Brinjal curry or "coq curry"
This curry is cooked with brinjals, sambar onions, vadagam, tomatoes, tamarind pulp and thick coconut milk. It tastes even better if cooked in a mud pot. It can be preserved for at least two days. Small brinjals cooked this way are tasty. Why is it called "coq curry"? No one knows. But, the Créoles or descendants of Europeans in Pondicherry call it "coq curry".
Serve 6. Cooking time: half an hour.
Ingredients
Brinjal (small variety) - half kg, slit into two
Onions (small sambar variety) - quarter kg, peeled and cut
Tomatoes - 2 big, cut fine
Coconut - milk extract of half
Curry leaves - a few
Kuttu tul - 2 tbsp
Fenugreek seeds - half tsp (optional)
Tamarind - a small ball, the size of a lemon
Gingely oil - 6 to 8 tbsp
Vadagam - half tbsp
Method:
Grate half a coconut, put it in a mixer and run it with 100 ml of water. Strain for first milk extract. Keep aside. Repeat the operation to extract the second and third milk with 100 ml of water each time.
In a frying pan, heat four tablespoons of oil and fry the brinjals. Keep aside. In another pan, heat remaining oil, add fenugreek seeds, fry till golden, add vadagam, onions, curry leaves, tomatoes and fry them all. Cover the pan and cook till the tomatoes turn soft. Normally, tamarind pulp is extracted using water, but for this recipe, the second and third coconut milk extracts are used. To this tamarind pulp, add kuttu tul and salt. Pour this mixture into the pan and bring to a boil. Add brinjals and bring to a boil. Add first coconut milk. The gravy should be thick. It is served with podalangkai kuttu curry and white piping hot rice and ghee.
This curry is cooked with brinjals, sambar onions, vadagam, tomatoes, tamarind pulp and thick coconut milk. It tastes even better if cooked in a mud pot. It can be preserved for at least two days. Small brinjals cooked this way are tasty. Why is it called "coq curry"? No one knows. But, the Créoles or descendants of Europeans in Pondicherry call it "coq curry".
Serve 6. Cooking time: half an hour.
Ingredients
Brinjal (small variety) - half kg, slit into two
Onions (small sambar variety) - quarter kg, peeled and cut
Tomatoes - 2 big, cut fine
Coconut - milk extract of half
Curry leaves - a few
Kuttu tul - 2 tbsp
Fenugreek seeds - half tsp (optional)
Tamarind - a small ball, the size of a lemon
Gingely oil - 6 to 8 tbsp
Vadagam - half tbsp
Method:
Grate half a coconut, put it in a mixer and run it with 100 ml of water. Strain for first milk extract. Keep aside. Repeat the operation to extract the second and third milk with 100 ml of water each time.
In a frying pan, heat four tablespoons of oil and fry the brinjals. Keep aside. In another pan, heat remaining oil, add fenugreek seeds, fry till golden, add vadagam, onions, curry leaves, tomatoes and fry them all. Cover the pan and cook till the tomatoes turn soft. Normally, tamarind pulp is extracted using water, but for this recipe, the second and third coconut milk extracts are used. To this tamarind pulp, add kuttu tul and salt. Pour this mixture into the pan and bring to a boil. Add brinjals and bring to a boil. Add first coconut milk. The gravy should be thick. It is served with podalangkai kuttu curry and white piping hot rice and ghee.
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