Kathirikkai Kondakadalai Kottu Curry/Eggplant and Chickpeas Curry

We are entering the 3rd week of Blogging marathon#60 and for this week I chose Family recipes.Today I sharing you a kottu curry made with baby eggplant and chickpeas.This is one of my mom's signature recipe and she calls this one as kottu curry.Usually kottu is made with lentil and veggies but here no lentil is used and she made this way.Whenever I make this kootu never able to get the exact taste of her.

While drafting the post I was emotional and tears were rolling down.I lost my mother couple of months back and its hard to cope up with her loss.She was my friend,philosopher,guide,mentor,still couldn't believe she is no more.The cooking knowledge what I have is inherited from her. She was an amazing cook and tried to do lot of experiments in food.

She worked as Tamil Teacher for 33 years.Though she was working never compromised on food and cooked an elaborate meal for us everyday.She made varieties when it comes to food.She loved painting,drawing rangoli and got a very nice and beautiful voice so liked to sing.

Coming to the recipe,its a simple curry made in few minutes,whenever we wanted to have some comfortable lunch she made along with rasam and some fry and pappad.This kottu curry can be served as an accompaniment or can be mixed along with rice.But we prefer to mix it along with rice and made it for last weekend lunch and served it potato fry and pappad.Off to the recipe.............

                                                                      

                                                         Kathirikkai Kondakadalai Kottu Curry

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   Basic Information

   Soaking time 8 hours

   Preparation time 10-15 minutes
   Cooking time 25 minutes

   Serves 3-4

    

   Ingredients

  

Ingredient	Quantity
Black chickpeas/kondakadalai	1/2 cup
Small round eggplant/kathirikkai	5-6 (chopped)
Onion(roughly chopped)	1 (medium size)
Tomato(finely chopped)	1 (medium size)
Red chilly powder/milagi podi	1 tsp
Coriander powder/dhaniya podi	1  tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coconut /thengai	3-4 tbs (grated)
Cumin seeds/jeeragam	1 tbs

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/ulutham paruppu	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves
Oil	2 tsp
Shallots/chinna vengayam	2(finely chopped)
Dried red chilly/varamilagai	1 (broken)

   

    Method 

• Cook the soaked chickpeas in a pressure cooker with enough water with a pich of salt for 2-3 whistles and keep it aside. 
• Now in a pan take a cup of water and to this add the chopped onion,tomato and eggplants.Let it cook for one boil.At this stage add in the spice powders and salt.

•  Cook it covered for few minutes or till the veggies become tender.Add in the cooked chickpeas and let it boil.

• Meanwhile grind the coconut and cumin seeds to a fine paste.Add the fine paste and let it cook till the raw smell goes off.

• Do the tempering with the given ingredients and add it to the kottu curry and mix it well.Put off the flame.

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• Serve it with rice .

• White chickpeas can also used instead of black one.
• The consistency can be personal choice,if you want it to be in thicker side add little more coconut for the paste.

Enjoy..................

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