It’s getting to that time of the year when WINTER IS TOO COLD, water is almost frozen and wind is flicking shiver. Yesterday, it was a sort of weird weather here with heavy rain in the dawn followed by shivering cold breeze for the entire day. Due to rain the feeling of Winter cold has doubled and schools declared holiday. This unforeseen leisure was a real rejoice for kids. But this awkward weather was holding me back from cooking an elaborated meal or kids favorite meal.
It’s quite natural to feel not-spend-too-much-time-in-kitchen kind of mood once in a while. I know it’s not acceptable as food blogger who always have to be cook-n-click state of mind 🙂 . So the menu for the unexpected holiday called for simple rasam and eggplant dry curry.
Eggplant or brinjal that is used in the dry curry is green variety that is round in shape. In Udupi this eggplant dry curry is cooked in a very simple and quick way. The eggplants are sliced lengthwise and cooked in seasoning without any water. Preferably coconut oil in little more quantity is used in the seasoning, so that eggplant slices turn soft and cook well. Thick tamarind extract and rasam powder are included at the final stage of eggplant dry curry and delicious rice side dish is ready in minutes.