Last week , I got a fresh bunch of methi leaves and long green brinjals. So made this curry immediately and it tasted great with rice. May be it is my innovation with methi leaf and tamarind curry. It tasted like vatha-Kulambu..no bitterness.
Here goes the recipe.
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(Methi leaf tamarind curry / Venthaya keerai Puli kulambu / fenugreek leaf stew)
Ingredients:
Methi leaf (only leaves) - 1 cup / 2 handful
tamarind - a key lime size
Eggplant / brinjal - 100 gms (2)
garlic - 5 pods
shredded coconut - 1 tbsp
red onion - 1/2
cumin seeds - 1/2 tsp
mustard - 1/2 tsp
fenugreek seeds- 1/2 tsp
curry leaves - 1 brig
gingelly oil - 1 tbsp
asafoetida - 1 pinch
Red chilli powder - 1 tsp
coriander powder - 2 tsp
turmeric powder - 1 pinch
water - 2 cups
salt - 2 tsp
Method:
Chop the eggplant into small pieces.
Grind coconut, onion and cumin seeds with little water.
Heat oil in a pan. Extract juice from the tamarind.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Add the chopped methi leaves and fry till you get a nice smell.
Now add the brinjal pieces, peeled garlic, tamarind paste , 2 cups water , chilli powder, coriander powder, turmeric powder, salt and close tightly with a lid.
After the vegetables are cooked add the coconut - onion paste and switch off after it starts boiling.
Serving suggestions:
Makes 2 cups of venthaya keerai Puli kulambu.
It can be served for 5 people.
Serve hot with steamed rice and and any vegetable side dish or with egg omelet.
