Friday, August 04, 2006

Eggplant-drumstick poriyal, Potato podimas, Milagu Rasam

Yesterday I came home from work with a headache. The only two good things I do best when I have a headache is either sleep or cook. I was in no mood to sleep so went to the Indian grocery shop to find something interesting to cook for dinner. It was Thursday and there are fresh Indian vegetables available on Thursdays. I was surprised to find fresh drumstick as this was my first time seeing those in America. Anyway from the little expertise that I have picking vegetables (obtained by looking at my mom pick in India) I picked some not-so-ripe drumsticks as the ripe ones taste bad and also picked a lot of other veggies which hopefully I will have the patience to cook in the coming days. Came home and decided to make eggplant-drumstick poriyal, potato podimas and milagu rasam for dinner.

Kathirikai-Murungakai Poriyal (Eggplant-Drumstick fry)


Eggplant (chopped into big cubes) – 1 cup
Drumstick (chopped into big strips) – 1cup
Onion – 1
Tomato – 1
Oil - 2tbsp

Powder ingredients:
Chilli powder – 1 tbsp
Turmeric – 1 tsp
Salt – as needed

Seasoning ingredients:
Mustard seeds – 1 tsp
Split urad dal – 1 tsp
Jeera (cumin seeds) – 1 tsp
Curry leaves - few


Add oil to the pressure cooker and once the oil is hot add seasoning ingredients. Then add onions and fry till onions turn golden brown. Add tomtatoes and powder ingredients. Once tomatoes turns mushy add chopped eggplant and drumstick. Fry for 2 min and then pressure cook with half a cup of water. After one whistle, switch off the pressure cooker and let the pressure subside. Heat for 5 min or till the dish becomes dry enough.

Potato podimas (Indian style mashed potatoes)


Potatoes (boiled and mashed with a pinch of turmeric) – 4
Ginger (chopped and crushed) – 1 inch cube
Green chillies (chopped and crushed) – 2
Lime juice – half a lime
Salt – as needed
Chopped cilantro
Oil - 2 tbsp

Seasoning ingredients:
Mustard seeds – 1 tsp
Split urad dal – 1 tsp


Add oil to a pan and add seasoning ingredients. Once the mustard starts to splutter, add crushed ginger and green chillies. I used a small mortar to crush, instead green chillies and ginger can be chopped finely. Fry for 1 min and add mashed potatoes. Add salt and fry for 10min in low flame. Switch off the heat and then add the lime juice. Garnish with chopped cilantro.

Milagu rasam (Pepper rasam)


Green chillies (slit) – 2
Tomato (chopped) – 1
Garlic pods (finely chopped) – 3
Tamarind extract – ½ cup
Rasam powder – 2 tbsp
Coriander powder – 1 tbsp
Pepper – 2 tsp
Salt – as needed
Oil - 1tbsp


Heat oil in a pan and add chopped garlic and slit green chillies. Fry for one min and add chopped tomato. Once the tomato is cooked add rasam powder, coriander powder, salt and pepper. Cook for 1 min and add tamarind extract and let it come to a boil. Turn off the heat as bubbles start to appear on top. In a separate pan add one tsp of oil and then add mustard seeds. Once the seeds start to splutter, add a pinch of asafetida. Add the seasoning to the cooked rasam and garnish with coriander and serve.

And voila! The final meal.


Anonymous said...

Wow! Looks Yummy!

Anonymous said...

wow that stone mortar is perfect is it granite where did u buy it. by the way very nice site keep going. all the very best.

Sophie said...

WOW (impressed look). Your eggplant dish looks so yummy.

Here I bought a sauce pack for Sauce for Spicy Garlic Egg-plant so as to skip all the seasonings! and i will try this friday after work.

Maha said...

I was going through u blog and absolutely loved it.

Anonymous said...

I think if the amount of water used for the rasam is mentioned, it will help....