Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade
gets
stuck. Remove from jar and wash it out with water and save this.
Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and
its
water. Keep on low heat till it starts to simmer a little. Take off heat.
Season with spluttering mustard seeds and curry leaves.
Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat and have it
as
katirikka sambar. Alternately, you can make the cooked dal with half toor and half chana dal, in which case
you
should not cook until mashed. Remove a trifle before it gets fully done.
100. Pitlai
Ingredients
2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar
turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning
Preparation
Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let
simmer
until bitter gourd are tender. Add chickpeas and jaggery/sugar.
While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red
chillies
and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little
tomato paste if handy for color.
Blend in cocunut paste into the bitter gourd-tamarind mixture. Add the dal. Mix well and reheat a till it
begins to
simmer. Take off stove.
Pour seasoning on top.
101. Erucheri
Ingredients
2 plaintanos
1 1/2 cups fresh coconut
crushed black pepper
turmeric, salt to taste.