This is actually a recipe from reader friend - Sakshi - She sent me this recipe sometimes back to try and she said she was okay even if I post it as a guest post from her.
It took sometime for me to try it as I kept forgetting. Finally found chance to try this one day and clicked.
I tried it as such she sent the recipe only that I added turmeric to the recipe as I was worried about the colour while cooking. Otherwise the same.
Usually I do not accept recipes from readers, as I am afraid of copyright issues, that I would never know where it came from.
But Sakshi was sure that it's an authentic dish from her community and they call it as 'Upponkai'.
When I tried it, I really loved it with chapathi and she had mentioned in her mail that it goes well with even rice, so try it out for a change. Thanks Sakshi for the recipe!
Upponkai
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 15 mins | Serves: 3
Ingredients
Brinjal - 8, medium sized
Onion - 2
Garlic (small variety) - 12 cloves
Turmeric (optional) - ¼ tsp
Salt - As needed
To Grind
Coconut - ¼ cup
Green chilli - 8
Garlic - 2 cloves
To temper
Oil - 1 tblsp
Curry leaves - 1 sprig
Intructions
- Chop onion and garlic very finely. Chop brinjal and keep immersed in water until use. Grind items under To grind table.
2. Grind it to a fine paste with little water. Heat kadai and temper with mustard and curry leaves.
3. Add onion and fry only until its transparent and add chopped brinjal and add salt and fry in medium flame.
Cook covered for 4 minutes or until done.
4. Add the ground paste, turmeric if desired and mix well. Cook until raw smell goes off. You can add water depending upon what consistency you want. As much as ¾ cup.
Serve with chapathi or as an accompaniment for rice. I had with phulkas and as a brinjal lover, I loved it a lot 😍
Veena Theagarajan says
looks so tasty.. must try
Sita Lavanya says
Final pic is looking great.actually Iam looking for one such dish with brinjal.can we do this without onion and garlic?btw I tried most of your recipes and all of them are a big hit .thank you for the blog and keep posting .
Rumana Ambrin says
Simple yet looks very delicious..
hemalathadhanusu says
yummy will try this dish
AparnaRajeshkumar says
good again... btw how cum ur brinjal color didnt change.. (i meant the before turmeric adding picture) . Was wondering how ? *blink Blink *
Manasa Jain says
Good one
jeyashri suresh says
Super simple and interesting side dish
Bingo says
Simple yet yummy recipe !!
Raks anand says
That's a long purple brinjal we get here locally. Not like our indian brinjal. It has more flesh than seeds .May be coz of that.
Sowmya Madhavan says
Looks yum
anusha praveen says
love the way you have chopped the eggplant Raji. Looks very appetising. I think i ll give this a shot considering i m a brinjal fan
sriman yada says
Thanks Raks for some gr8 and easy recipes.... appreciate your effort
Hema says
Delicious, the ground paste should have given the curry a nice flavor and taste..
Arjunan Akilandeswari says
This is some yummy dish...
Shama Nagarajan says
yummy sidedish
Kaveri Venkatesh says
That's something really new to me...will try it sometime...looks nice
Kuttu says
Slurp! Yummy! Could also please post the recipe of Baingan bartha?
suganthi thangaraju says
A very diff recipe from the usual baigan bharta
muski magesh says
Awesome...my mom appreciated me...by magesh
Priya Srinivasan says
Tried it today Raji and love it totally! Thanks for sharing!! 🙂