Eggplant Curry - Yennai Kathrikkai
Ingredients
Eggplant /Brinjal (kathirikai) 10-12 slit
Red onions 2 medium size minced
Tomatoes 3 diced
Garlic 1 bulb sliced
Ginger & Garlic paste 1tsp
Other Ingredients
Curry leaf few
Eastern Sambar Powder 3 tsp (can use any brand)
Tamarind lime size or more pulped
Chili powder 1 1/2 tsp ( alter according to your spice level)
Coriander 2 tsp
Turmeric 1/4 tsp
Fenugreek seed powder / Vendium powder 1/2 tsp
Pepper whole few
Salt to taste
Grind to Paste
2 tbs coconut grated
2 tbs sesame seeds
Handful of peanuts
Oil
Method
In a kadai pour oil add the slit eggplant fry till half cooked, remove the eggplant from stove and to the same oil add mustard,after it splutters 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 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!
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