Here's another version of Kathrikkai Kozhambu. Kathrikkai is a
favorite veggie in my native as we get them fresh from the fields. I got some fresh ones this week which reminds me of a recipe of my friend Bhuvana. She makes it so good. We ask her to make it in large quantity for us to pack some for home after our potluck. Now I realize we had given her a hard time because the masala I made was just enough for a family of 4 to 5. I was thinking it was going to yield more so I could share some for her. I just managed to give her some to taste. It may be a common style of making in many households, but it's new for me so I would like to share it here.
Preparation Time :10 mins | Cooking Time : 15 mins | Serves: 4
Ingredients:
- Brinjal/Eggplant - 6 to 10 nos slit
- Pearl onions - 10 nos
- Tamarind juice from 1 lemon size ball
- Curry leaves
- Sesame oil 1/4 cup
- Salt to taste
For Masala:
-
Onion - 1 big size chopped
- Tomato - 2 med size chopped
- Garlic cloves - 5 nos finely sliced
- Ginger - 1 inch
- Seeragam - 1/2 tsp (optional)
- Turmeric - 1/2 tsp
- Chili powder - 1 tbsp
- Dania - 1 tsp
- Coconut - 2 tbsp
For Tempering:
- Mustard
- Urad
- Red chili
Method:
- Slit brinjal and leave in water.
- In a kadai add some oil and fry the brinjals for about 8 to 10 mins.
- Now fry the onions, ginger, garlic, tomato, coconut in the same oil and fry until soft.
- Add the turmeric, chilli powder and dania powder.
- Rest to cool and grind to a smooth paste and keep.
- In a kadai add some oil and temper with mustard, urad, red chilli. Add the pearl onions, curry leaves and fry for a while.
- Now add the ground masala and fry for a while.
- Add the tamarind juice, salt and let it boil for about 5 mins.
- Add the brinjals and let them cook in simmer for about 10 mins or until soft. Garnish with cilantro.
- Serve hot with rice and appalam.
Note:
I have changed my pot in middle, I was thinking my mud pot would not hold the curry, later realized it was just enough to cook in my mud pot.
Onion - 1 big size chopped
- Mustard
- Urad
- Red chili
- Slit brinjal and leave in water.
- In a kadai add some oil and fry the brinjals for about 8 to 10 mins.
- Now fry the onions, ginger, garlic, tomato, coconut in the same oil and fry until soft.
- Add the turmeric, chilli powder and dania powder.
- Rest to cool and grind to a smooth paste and keep.
- In a kadai add some oil and temper with mustard, urad, red chilli. Add the pearl onions, curry leaves and fry for a while.
- Now add the ground masala and fry for a while.
- Add the tamarind juice, salt and let it boil for about 5 mins.
- Add the brinjals and let them cook in simmer for about 10 mins or until soft. Garnish with cilantro.
- Serve hot with rice and appalam.
I have changed my pot in middle, I was thinking my mud pot would not hold the curry, later realized it was just enough to cook in my mud pot.
No comments:
Post a Comment