Spciy Brinjal Curry aka Brinjal Sherwa

I bet you have heard of Free Range Chickens but Free Range Kids? It was the name that got me reading this article. As for the lady who run this website she's after my own heart. At DD's insistence we were watching ET, as for me did not need much insisting, love watching the movie, would have watched it atleast 5-6 times. During the scene were the older brother and his friends drive ET around in a bicycle, we(the adults) were discussing about how kids usually know the nooks and cranies in their neighborhood. But stop that was while we were growing up not today, kids might not know even their own backyards, no wonder the above mentioned article hit a chord.

Green Earth
Are slugs green? I am not talking about the garden slugs, those mollusks that move every so slowly eating plant but about slug-lines, the commuting solution to HOV lane regulation, high gasoline prices and the ever clogged roads. Listening to this article on NPR this morning - something that is good for the wallet and good for the environment. What more can any one ask. As for the garden slugs away from the plants they play a very beneficial role in the garden by recycling organic matter.

Brinjal Sherwa
I chanced upon this blog written by Malar Gandhi called Kitchen Tantra. If you are non-veg fan head on over there for some amazing briyani recipes. Well what sent me to the kitchen almost immediately was this brinjal dish called Vellore Mullu Kathirikkai Serwa. Pretty much followed the recipe but the scallions.

Ingredients
1. 8-10 Brinjal cut lengthwise with the stem.
2. 4 tomatoes chopped fine
3. 1/2 Medium Red Onion chopped
4. 5-6 garlic cloves chopped fine
6. 1 1/2 " ginger grated
7. 2 tsp chili powder
8. 1 tsp turmeric powder
9. seasoning: pepper corns, methi seeds, curry leaves and mustard seeds
10. 2 tbsp tamrind extract from a small grape sized piece of tamarind
11 1-2 tsp oil

To Powder
1. 2 tsp methi seeds
2. 2 tsp cumin
Roast the above and powder (in a coffee grinder)

Method
1. In a kadai heat oil nad add the seasonings and when the mustard seed starts to pop add the onion and when translucent add the garlic and ginger and saute for a minute or two.
2. Add the brinjal pieces and saute till the brinjal starts to turn color
3. Now add the chili powder, turmeric powder,salt and the tomatoes.
4. Mix close the lid and let it cook till the tomatoes turn mushy.
5. When it is mostly cooked and the brinjal is soft add the cumin and methi powder.
6. Mix, check the taste and switch off the heat.

Serve with rice. Tastes great with chapatis too.