pest is a classic Kerala dish that is poured over rice for a calming meal. There are some variations, with the simplest version with yogurt and temperature.
Every time I do Moru Curry, I love to experiment with various ingredients. This time I added the yoghurt with a Pan fried eggplant and ended it with an aromatic temperature. I have to say that eggplants and yogurt go perfectly together!
The soft, mushy eggplant in combination with the slightly spicy yogurt and aromatic temperature made this dish absolutely irresistible.
I poured this curry about hot Kerala Matta rice and enjoyed it with cucumber- it is like pure comfort in every bite.
Auberginen-Brinjal-Yoghurt curry, Kerala Underwater recipe
Author: Thasneen
Recipe type: Primarily
Kitchen: Indian
- Yogurt-2 cups combined with 1 cup of water
- Auberginen or Binjal-1 tall, cut into round slices
- Chilipule 1 TL
- Curcum powder- ¼ TL
- Salt 1 TL
- Coconut oil 1½ tablespoons
- Mustard seeds- 1 TL
- Dried red chilis- 2
- Curry leaf 1 branch
- Kashmiri Chilipulver- ½ TL
- I cut the eggplant into round windows.
- Add the chili powder, turmeric powder and salt to eggplants and combine well.
- I fried the eggplant and can also be fried. If you prefer it, you can also fry.
- Place a large pan over medium heat and add 3 to 4 tablespoons of coconut oil.
- Place the seasoned eggplant on the pan and the pan roars both sides until golden brown.
- Combine well in a large bowl of yogurt & water.
- Add the fried eggplant to the yogurt and combine it well.
- Try and add salt if necessary.
- Place a small pan over medium heat, add coconut oil, let it hot.
- Add mustard seeds, let them stutter.
- If you add dried red chillies and curry leaves, fry for a few seconds.
- Finally, add Kashmiri chili powder and take the pan out of the heat.
- If you prefer it, ⅛ TSP Asafoetida can also be added to temperature.
- Pour the temperature over the eggplant yoghurt curry immediately.
- Pour it over hot Kerala Matta Rice and enjoy with spicy cucumber, absolutely calming.
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