Therakkal -- Chettinad Eggplant Curry

Blogging Marathon# 40: Week 3/ Day 1
Theme: Unused BM# 39 posts
Dish: Chettinad Eggplant Curry

My theme for the 3rd week of blogging marathon# 40 is 'Unused posts from BM# 39'. I think I speak for the whole group when I say that we were so enthusiastic in trying new dishes from the Indian States that we cooked more than we can post for last month. So Valli gave us a chance to post them this month.
As I was looking for Chettinad recipes to make for Tamil Nadu I found this Chettinad Eggplant Curry from Gayathri's space. As you all know, I see eggplant I make eggplant and that's what I made. I made the curry right away, but I wasn't too happy with the clicks, so I made Chettinad Vegetable Biryani later. These are the original clicks since I didn't get a chance to redo the dish, will definitely try to update the pics some time soon.

This is a very flavorful and spicy dish with the addition of spices typically found in Chettinad cuisine. I ate this curry with just about everything -- rice, roti and even bread. The curry tastes even better the next day when the flavors get a chance to mingle.

Recipe from Gayathri's blog:

Ingredients:
Eggplant - 7~8 small, chopped
Onion - 1 large, chopped
Tomato - 2 medium, chopped
Green chilies - 2~3, slit
Dry red chili - 3~4 (adjust as per taste)
Cumin seeds - ½tsp  

Fennel Seeds - 1tsp, divided use
Grated Coconut - 1cup, fresh or frozen
Cashews - 1tbsp
Roasted gram/ Putnalu - 1tbsp
Peppercorns - 6~8
Cinnamon - 1" piece
Salt - to taste

Method:

• Grind coconut, cumin, ½tsp fennel seeds, cashews, roasted gram, green chilies and red chilies into a fine paste.
• Heat 3tbsp oil in a large pan; add the remaining ½tsp fennel seeds, cinnamon stick and peppercorns. Once they turn fragrant, add the onions and cook till they turn golden.
• Next add the chopped eggplant, cover and cook till the eggplants are almost cooked.
• Add the chopped tomatoes and cook till they get mushy.
• Stir in the ground paste and salt. Add water to get a gravy consistency and bring the mixture to a boil.
• Lower the heat and simmer till the gravy doesn't smell raw anymore.
• Serve with rice or roti.

Lets check out what my fellow marathoners have cooked today for BM# 40.
Also linking it to this week's Fabulous Feast# 15 being hosted by Usha and me.