1 bhima eggplant
3 tsp urad dal
3 red chillies
1 hing
1/2 tbsp tamarind paste
1 salt, to taste
1 oil, to fry dal
Directions
Wrap eggplant in foil nicely and keep inside a 400 F
oven for about 45 minutes or until soft. Alternately
you could broil it over a gas flame till it gets
evenly charred. Cool and peel off skin. Drain of any
juices. Chop into large bits.
Fry dal, red chillies and hing in oil till brown. Drop
into a blender, add tamarind, salt and some of the
eggplant. Run the blender on low speed till coarsely
blended. Add remaining eggplant and whir for one
minute. Scrape out and serve.
Other Thogyals/Chutneys
Substitute lightly saut,ed onion/zucchini/Canadian
(hothouse) cucumber in above recipe for a variety.
U15297@uicvm.bitnet (Shyamala Parameswaran)
Servings: 1 batch
Katirikkai Thogyal Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry
The History of Recipes
It is possible to trace the history of written recipes far back into ancient history, certainly as far into history as the early Egyptians, and maybe even further. In practice though, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also recounts how the Roman cooks used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations created a surge in books on cooking, the majority of which still exist in academic collections. The arrival of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Katirikkai Thogyal recipe.
