<p>Even after many years, the one thing that brings a smile to my face is memories of visiting my grandparents, especially my grandmother. It was a lot of fun going there as she was always prepared with delicious goodies.<br /><br />It was our favourite destination during vacations and festivals. My grandmother was an expert cook and would make anything we asked for. I believe that she is also the most affectionate person I have ever come across. <br /><br />Growing up, I spent most of my vacations with her and she was always happy to let me try her latest experiments. Even if I told her that I was full, she would make sure I <br />ate another spoonful. <br /><br />One day, I went to her house after college. I was very hungry and she knew that I hadn’t eaten. She quickly beckoned me to the dining room and served some rice and chutney which I thought looked kind of weird. Nevertheless, I didn’t doubt her<br />culinary skills. I knew that nothing can taste bad if my grandmother has prepared it. <br /><br />As I took in a mouthful, I found that it was very tasty, even though I couldn’t make out what it was. When I asked her what it was, she smiled and asked me to guess. I continued eating and finished two courses, still clueless. It was definitely something my mother had never made before! <br /><br />Finally, she broke her silence and told me that it was brinjal chutney or ‘Katthirikai Thuvaiyal’, as we call it in Tamil. I was awestruck and couldn't believe that such a lip-smacking dish could be prepared with brinjal, of all vegetables!<br /><br />I ended up asking her for the recipe and of course, she said it was the simplest recipe to make. She made it sound trivial even though I thought it was a great task. When the weekend arrived, I told my mother that I wanted to cook and she let me into the kitchen half-heartedly, peeping into the kitchen every now and then on the pretext of offering me assistance, but actually to see what havoc I was wreaking. <br /><br />I finally completed the dish as per my grandmother’s instructions and everyone was surprised at how I could have achieved such perfection even though it was my first time in the kitchen. <br /><br />The ‘Katthirikai Thuvaiyal’ soon became a favourite dish in my house and also at my husband’s home. I’s a simple dish that you can enjoy with rice and ‘papad’. <br />Harini Raghavan<br />(As told to Anila Kurian) </p>.<p>Katthirikai Thuvaiyal<br /> </p>.<p>Ingredients<br />Eggplant, about 500 to 600 gm, 1<br />Urad dal, 3 tbsp<br />Red chilli, 6<br />Hing, 1/4 tsp<br />Tamarind, the size of a small lemon<br />Salt to taste<br />Coconut scraping, 1/2 cup<br />Oil to fry, 1 tsp<br /><br />Method <br />Wash and roast the eggplant on a fire, turning it around to cook all sides properly. Cool, peel and mash it.<br />Heat oil in a small ‘kadai’. Add red chillies broken into pieces, ‘urad dal’ and ‘hing’ and keep frying till dal turns slightly brown. Bring it down. <br />Add tamarind and salt to it. Add a little water and soak the fried items for about 30 minutes (until dal is soft). <br />Add coconut scrapings and grind the fried mixture coarsely with a little water into chutney. Don’t grind it very smooth. <br />Finally, add the mashed eggplant and turn the mixer just once at first speed for few seconds. Ensure it doesn’t become too smooth. <br />Mix with rice and a spoon of sesame oil and eat with fried ‘papad’. <br /> </p>
<p>Even after many years, the one thing that brings a smile to my face is memories of visiting my grandparents, especially my grandmother. It was a lot of fun going there as she was always prepared with delicious goodies.<br /><br />It was our favourite destination during vacations and festivals. My grandmother was an expert cook and would make anything we asked for. I believe that she is also the most affectionate person I have ever come across. <br /><br />Growing up, I spent most of my vacations with her and she was always happy to let me try her latest experiments. Even if I told her that I was full, she would make sure I <br />ate another spoonful. <br /><br />One day, I went to her house after college. I was very hungry and she knew that I hadn’t eaten. She quickly beckoned me to the dining room and served some rice and chutney which I thought looked kind of weird. Nevertheless, I didn’t doubt her<br />culinary skills. I knew that nothing can taste bad if my grandmother has prepared it. <br /><br />As I took in a mouthful, I found that it was very tasty, even though I couldn’t make out what it was. When I asked her what it was, she smiled and asked me to guess. I continued eating and finished two courses, still clueless. It was definitely something my mother had never made before! <br /><br />Finally, she broke her silence and told me that it was brinjal chutney or ‘Katthirikai Thuvaiyal’, as we call it in Tamil. I was awestruck and couldn't believe that such a lip-smacking dish could be prepared with brinjal, of all vegetables!<br /><br />I ended up asking her for the recipe and of course, she said it was the simplest recipe to make. She made it sound trivial even though I thought it was a great task. When the weekend arrived, I told my mother that I wanted to cook and she let me into the kitchen half-heartedly, peeping into the kitchen every now and then on the pretext of offering me assistance, but actually to see what havoc I was wreaking. <br /><br />I finally completed the dish as per my grandmother’s instructions and everyone was surprised at how I could have achieved such perfection even though it was my first time in the kitchen. <br /><br />The ‘Katthirikai Thuvaiyal’ soon became a favourite dish in my house and also at my husband’s home. I’s a simple dish that you can enjoy with rice and ‘papad’. <br />Harini Raghavan<br />(As told to Anila Kurian) </p>.<p>Katthirikai Thuvaiyal<br /> </p>.<p>Ingredients<br />Eggplant, about 500 to 600 gm, 1<br />Urad dal, 3 tbsp<br />Red chilli, 6<br />Hing, 1/4 tsp<br />Tamarind, the size of a small lemon<br />Salt to taste<br />Coconut scraping, 1/2 cup<br />Oil to fry, 1 tsp<br /><br />Method <br />Wash and roast the eggplant on a fire, turning it around to cook all sides properly. Cool, peel and mash it.<br />Heat oil in a small ‘kadai’. Add red chillies broken into pieces, ‘urad dal’ and ‘hing’ and keep frying till dal turns slightly brown. Bring it down. <br />Add tamarind and salt to it. Add a little water and soak the fried items for about 30 minutes (until dal is soft). <br />Add coconut scrapings and grind the fried mixture coarsely with a little water into chutney. Don’t grind it very smooth. <br />Finally, add the mashed eggplant and turn the mixer just once at first speed for few seconds. Ensure it doesn’t become too smooth. <br />Mix with rice and a spoon of sesame oil and eat with fried ‘papad’. <br /> </p>