Ingredients (Serves 5)
1. Vazhuthananga / Chinese eggplant (long green / purple eggplant preferred) – 1 small (makes about 1.5 cup), cut lengthwise into thick pieces
Green chilies – 2 – 3, slit
Salt – To taste
2. Ghee – 1 tbsp
3. Grated coconut – 3/4 cup
Turmeric powder – 1/2 tsp
Cumin seeds – 1/4 tsp
4. Yoghurt – 1.5 – 2 cup, beaten
5. Ghee / coconut oil – 1 tbsp
6. Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Fenugreek seeds / uluva – 1 pinch
Shallots – 3, thinly sliced
Curry leaves – A few
1. Slice the eggplant lengthwise into thick pieces as shown in the picture. Put them in a vessel filled with water.
2. Grind grated coconut along with turmeric powder and cumin seeds to a very fine paste.
3. Heat ghee in a non-stick pan or cheena chatti over medium flame. Squeeze the eggplant pieces well to remove the moisture and add to the pan. Next add slit green chilies and salt. Mix everything well. Cover and cook over low heat for 1 – 2 minutes (no need to add water as eggplants get cooked very fast). Open the lid. Cook until the eggplant pieces are done (do not overcook, they should retain their shape). Add ground coconut paste and 1/2 cup hot water. Cook for 1 – 2 minutes. Add beaten yoghurt and mix well. Stir continuously until heated through.
4. Heat ghee/ coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Fry until reddish brown. Add sliced shallots and fry until golden brown. Finally add curry leaves and fry for a few seconds. Pour over the pulisseri. Serve with rice and other side-dishes. It tastes yum..do give it a try.