Dry fish Gravy with Green Hyacinth bean

     I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for Rasam or Curd. Will always finish off my lunch only with this Gravy. My brother is more than me. Thinking how ! he'll empty the whole prepared gravy with hot steamed rice, without going for Rasam or Curd. I know ! I know ! What you people are thinking !! Just damaging my family by saying as "Sariyana, thinni kudumbam da" :P. No worries for me :) I still say this is our family's favorite recipe rather than mine. I dont want to take much of your time by telling my family story. Here comes the method !

INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish

METHOD:
     Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.

    Enjoy my fav. dish with hot steamed rice and roti/chapati as well.

♥ Sangeetha♡Nambi ♥