Two curries in 30 minutes: Tomato Rasam & Eggplant Stir Fry

Don’t think that I am going to do a RR show here. I love to eat dishes which are simple and easily made in the kitchen. Amma used to make rasam and a dry curry as side dish for a lunch or dinner. They are wonderful, taste great, less cleaning time too. As tomatoes in my kitchen countertop started to call my name and asking when you are going to use me or otherwise we will go rotten in a few more days. I decided I have to do something, so made an easy rasam. To go with the rasam I also made an easy 15 minutes eggplant stir fry.

This is curry that is easily made without any prior knowledge of kitchen encounters. I used amma’s version for both curries (without the cooking dal for rasam). These two are my emergency curries. I like this rasam because it uses puree of tomatoes so that I don’t need to see the seeds, I can’t eat when I see seeds of tomato in any dishes,

What you need

For rasam:
Tomato: 4 no
Garlic: 2 clove
Rasam powder: 1 tablespoon (I used store bought one)
Tamarind: a golf size ball ( soaked in ½ cup of water)
Asafetodia: 1/8 teaspoon
Mustard seeds: ¼ teaspoon
Cumin seeds:1/4 teaspoon
Olive Oil: 1 teaspoon
Salt: 1 teaspoon or to taste
Water: 2 cup + 1 cup
Coriander leaves: 1 tablespoon Chopped for garnish

For Eggplant stir fry

Eggplant: 1 no
Onion: ½ chopped
Olive oil: 2 tablespoon
Mustard seeds: ½ teaspoon
Urad dal: 1 tablespoon
Red chili: 2 no halved
Salt: ¾ teaspoon or to taste
Turmeric powder: ¼ teaspoon
Cumin seed powder: ½ teaspoon
Red chili powder: ¼ teaspoon (increase or decrease depending upon your spiciness)

How I made:

Rasam:

In a sauce pot boil 2 cup water and once it starts boiling add 4 tomatoes and cook for 5 minutes. 

Switch of flame and keep aside. Once it is cool, put them in a blender or food processor and make a puree of tomatoes.

Heat oil in a sauce pot and add mustard seeds and cumin seeds once mustard starts spluttering add chopped garlic and fry them for 1 minute and add turmeric powder, asafetodia and tamarind water. Let it boil for 4 minutes and add tomato puree, salt and rasam powder and ½ cup of water and cook for another 5 minutes. Check and adjust the spices if needed. Switch of the flame and garnish with chopped coriander.

Enjoy with rice and a side dish.

Preparation time: 15 minutes
Yield: 4 serving
Verdict: I like it( If you are lover of tomato rasam you will like too)
Will you make it again: Yes I making more often.

Egg plant stir fry

Chopped eggplant into cubes and put in salted water until the time of cooking (This will prevent change of color of eggplant).

In a thick bottomed pan, heat oil and add mustard seeds, urad dal and halved chilies. When mustard seeds starts spluttering add onion and eggplant, turmeric powder and salt and fry them for 10 minutes in slow flame with lid covered. Stir in between to prevent onion or eggplant from sticking to the bottom of pan. After 10 minutes stir in chili powder and cumin powder and salt if needed and fry for another 3-4 minutes. Switch of the flame.

Enjoy with any rice and curry.

Preparation time: 15 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Making more often


Linking this tomato rasam/soup to 12 days of bloggie mass: 2nd day hosted by a moderatelife

Swathi