Urulai Kizhangu Masiyal is a very classic tamil brahmin dish that is eaten with puri's or chapatti. As a child I would not eat any potatoes apart from my favorite urulai kizhangu roast (potato roast), but now that I all grown up and eaten things as bland as a leaf, I just love this dish. I love this dish for it tangy lemon and ginger flavors that get so well absorbed by the potatoes.
Bringals/Eggplant in a Coconut Milk Gravy along with peanut and sesame tastes absolutely delicious. Eggplant is a vegetable that absorbs flavors of all kinds from delicate to spicy and tangy. You can choose to use tiny eggplant and fill it with peanut sesame mixture. If you don't find small eggplants readily you can use large eggplant and use the filling mixture in the coconut milk gravy.
Stuffed Bringals/Eggplant also known as Bharva Baingan filled with peanut and sesame cooked in a tangy tomato puree tastes absolutlely delicious. Brinjal is a vegetable that absorbs flavors of all kinds from delicate to spicy and tangy. You can choose to leave it dry by shallow roasting the filled brinjals or slow cook them in a tangy tomato gravy.
Kathirikkai Gothsu is a tangy gravy tamil brahmin preparation of brinjal/eggplant that is cooked soft with the least amount of spices. The Onions, curry leaves, tamarind bring out the flavors of this wonderful dish that is traditionally served along with Ven Pongal. There are a few recipes, that I never tweak and this is one of them - my mothers way of cooking it.
When I first had this dish in an ayurvedic restaurant I fell in love with it. My mother used to maker variations of this, called Olan, but this particular vegetable which has fresh coconut, green chillies and curry leaves ground together, makes it super delicious. It is so nutricious as it combines an orange vegetable, coconut and black eyes beans making a nutrition packed food. My kids love this and if I have ot with rice, it has to be topped with ghee. The beans you wish to add is purely your choice and taste. I sometimes add whole tuvar dal (as shown in the image), desi channa (dark brown chick pea)
Food around Northern India especially areas around Uttar Pradesh, Punjab and Haryana is rich and heavy. They also have a lavish use of Ajowan or Ajwain in their dishes like kababs, tikkas, including many of their gravies thats adds a special flavor to their cuisine. Inspired from their cuisine I combined ajwain along with cashewnuts and a few spices to my a delectable gravy for this Amritsari inspired dish with home made Paneer.
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