I know my best of 2009 is still pending, hopefully I should get inspiration for it within next two days. I am hoping you will all send in yours as well including the my legume love affair!
Though with the cold and cough, we did manage to have a great weekend with family and kids enjoyed the weekend. Which is what matters in the end I think.
Anyway today’s recipe is almost 100 years old, if you count that my grandmom learnt it from her mom and passed on to my mom. Who, actually was late in sharing this with me. It’s a typical rustic Andhra dish, made with basic ingredients available at home but yet tastes great with plain rice! This was reserved for the cookbook but I thought it makes a great recipe for the blog too!
Our Meal ~ Mattikaya Vankaya Pullagura with Rice, Tomato Rasam and Perugu
Before I leave, just wanted to mention about Jennifer’s awesome job in getting an interfaith calendar together! I got to know Jennifer through Dosa Mela and was amazed at her interest and knowledge in Indian culture and cuisine.
I just had a look at the calendar and must say it is simple too much of a hard work. Imagine about 100 entries or holidays listed, covering holidays of Muslim, Christian, Hindu (pan–Hindu, Kerala, Tamil and few other select regional South Indian holidays), Jewish, and select Jain and Buddhist with government holidays of both India and America and created a PDF calendar.
Please check out her site and get impressed!
Mattikaya Vankaya Pullagura ~ Cluster Beans, Brinjal gravy
Cluster Beans/ Mattikaya/ Gawar Beans – 150 gms
Brinjal- 150 gms
Green Chili – 2 chil
Shallot / Small onions – 50 gms
Garlic pods – 3 -4
Tomatoes – 2 medium
Turmeric a pinch
Salt to taste
Tamarind – marble size
Oil – 2 tsp
Fenugreek / Methi
Curry leaves few
Method to prepare:Trim cluster beans and chop into 1″ pieces, brinjals into squares.
Pan cook cluster beans with little water till done, drain the beans from water and keep aside.
Heat a pan with oil, add mustard, fenugreek, cumin, curry leaves and fry for a min.
Then add green chilies, shallot onions, garlic and fry again till onions turn brown.
Once the onions are done, add in the cooked cluster beans and fry for a min. Then add in the brinjal pieces.
Fry for 5 mins, till the brinjal turn colour. Then add chopped tomatoes, salt and turmeric and continue frying till tomatoes are little soft and cooked. Add 1 cup of water, simmer for 5 mins, then add tamarind.
Cook for another 5 mins, remove from stove, mash well using a lentil masher.
Serve with steamed rice.
Notes: After mashing you won’t be able to see the cluster beans or the brinjals as whole, but only partial should be visible. This should not be mashed using a food processor, but only with a masher. You can also use the back of a thick ladle if you don’t have a lentil masher.