Puli Kuthi Poduthul - II (Bananas, Eggplant & Okra With Tamarind and Streusel Topping)

Eureka!! I figured out an easier and quicker way to make this poduthul with the Puliyogare Mix (I used the MTR brand) which is used to make tamarind rice. The dish was all set to go; but much to my dismay I discovered the shelves were bare of tamarind - no concentrate or even the pulp :( I was scanning the cupboard for some inspiration......when lo and behold, I spied the package of Puliyogare Mix! and used it instead of the tamarind paste. Needless to say the experiment was a great success by the fact that there were no leftovers :).

Caveat: Puliyogare Mix has peanuts in them; so those with allergies might not want to use this mix.

Ingredients:

2 small Green bananas

2 medium Italian, chinese or Japanese Eggplants

1/2 lb Fresh Okra (Optional)

1/2 tsp Turmeric

Salt to taste

2 or 3 Tbsp Puliyogare Mix

Streusel :

1/8 cup rice

1 tsp whole Fenugreek seeds (Methi)

1 Dry Red Chili

Tadka/Thalippu:

3 Tbsp Oil

1/2 tsp Brown Mustard Seeds

1 Tbsp Chana Dal

1 Tbsp Urad Dal

1 pinch Asafetida

1 sprig Fresh Curry Leaves

Method:

Toast the streusel ingredients in a small pan over medium heat. Stir and swirl the contents often to toast evenly. Pour onto a small plate and let cool. When cool, grind into a coarse powder in a coffee grinder.

Wash and dry the bananas, okra, and eggplant. Peel with a peeler just the thin green outer skin from the bananas, cut into quarters lengthwise, and slice diagonally at about half inch intervals. Cut the eggplants the same way. Cut off the stems from okra and cut them into one inch pieces.

Mix1/4 tsp salt, a pinch of turmeric, and banana pieces in a microwave proof dish and cook covered until tender, about 7 minutes or so. Set aside.

Heat oil in a large skillet and add mustard seeds and the dals. When mustard seeds pop and the dals turn pinkish, add asafetida. Add curry leaves, eggplant pieces, turmeric and 1/4 tsp salt cook covered for 10 minutes. Stir in okra pieces with a pinch of salt and cook stirring until they are tender. Once the okra is added cover only for five more minutes; after that cook until tender stirring often to prevent burning. Use a thin spatula to lift the vegetables from the bottom in a fold over motion to prevent mushing them.

Stir in the cooked bananas. Sprinkle the Puliyogare Mix and the streusel on top and cook covered stirring occasionally until well mixed and dry, about 5 to 10 minutes. Use the thin spatula in a lifting and folding motion so that the vegetables don't break up or get mushy.

Serve hot with plain rice or one pot rasam rice , any dal dishes such as Simple dal or any types of rasam such as Lemon-Lime Rasam and plain yogurt or as you wish. Enjoy!!