Rebecca's Cuisine

Eggplant Curry - Yennai 

Kathrikkai

Ingredients 

Eggplant /Brinjal (kathirikai) 10-12 slit

Mustard seeds 1/2 tsp 

Red onions 2 medium size minced

Tomatoes 2 medium diced

Garlic 10 pods sliced

Ginger &  Garlic paste 1tsp

Other Ingredients

Curry leaf handful

 Kolambu masala  Powder  3 tsp (can use any brand)(Aachie)

Tamarind lime size or more pulped 

Chili powder 1 1/2 tsp ( alter according to your spice level)

Turmeric 1/4 tsp

Fenugreek seed powder  / Vendium powder 1/2 tsp if not 1/4 tsp whole

Pepper whole few

Salt to taste

Oil to fry (preferably Gingely oil)

Grind to  Paste

2 tbs sesame seeds

1/4 cup roasted peanuts

1 tbs grated coconut (optional)

 

Method

 In a kadai pour oil add the mustard seeds wait for it to sputter add the  slit eggplant  fry till it’s 3/4 th  cooked, remove the eggplant on to a plate  and to the same oil add onions fry till  golden brown . 

To this add fenugreek( vendhium) can be added whole or powdered ,pepper whole,   add the chopped garlic and 1 tbs ginger & garlic paste fry till the raw smell disappears  then add the spice powders , add the tomatoes when the tomatoes are soft and mushy  add the eggplant, salt to taste and a little water ...let it cook approx 15 min in low heat.

 Grind the coconut,peanuts and sesame seed  paste and add to the curry, finally add the tamarind juice ...let it simmer for 10 minutes....ready to eat Yennai kathirikai!!!

Optional

Add a tsp of Vinegar in the end!

Serve with Biriyani or just with any Pilaf rice .....ENJOY!