Kadanja Kathirikkai and my kitchen garden

I prepared this side dish with homegrown eggplant and tomato. Here are some pictures of my kitchen garden. I love gardening, especially kitchen gardening is always rewarding. This year we planted 6 burpee brand eggplant plants and we are blessed with loads of harvest and I thank God for this happiness. I cooked a lot of dishes with eggplant. Also the homegrown  tomato, basil, spinach gives us immense pleasure. I shared the eggplants with few of my neighborhood friends and still waiting to harvest more:)

Kadanja kathirikkai - Mashed brinjal in tangy tamarind and tomato sauce.

Bought them on May 20, 2013 from stop and shop.

One Tomato plant for  $3.99

This 6 eggplants pack is for $ 3.99 only....eggplants always comes in deal.

Our garden space.

First harvest

I got this recipe idea from Ms. Manohari of Arusuvai.com. Thanks dear, now I have learned another yummy Indian brinjal recipe.

Ingredients:
Eggplant / brinjal - 1/2 kg
unripe tomato - 1 or 2
tamarind - small lemon size
green chilly - 5
red onion - 1
turmeric powder - a pinch
asafoetida (hing) - a pinch
garlic - 5 cloves

To Temper:
coconut oil - 1 tbsp
curry leaf - 1 sprig
dry red chilly - 2
mustard - 1/2 tsp
urad dal - 1/2 tsp
cumin - 1/2 tsp

Method:
Extract the tamarind juice. Keep aside.
In a pressure cooker vessel add 1 cup water, finely chopped onion, chopped brinjal, finely chopped tomato, slit green chillies, peeled garlic, turmeric , hing, tamarind juice .
Bring to three whistles and switch off.

Add required salt and mash this using a spatula to a coarse state.
DO NOT mash in a blender.
Keep aside.
In a tempering wok, heat oil, add mustard and as it starts cracking, add cumin, urad dal, curry leaf, dry red chilly. Pour this over the mashed eggplant.
Kadanja kathirikkai is ready!

Serving suggestion:
Serve as side dish with dal rice, curd rice,roti,  idly dosa.