18.11.14

Kathrikka Kolambu/ Brinjal Curry



















Brinjal: 6 small
Onion: 1 large diced
Garlic: 6 cloves minced
Mustard: 1 tsp
Fenugreek seeds: 1/4 tsp
Curry leaves; 1 sprig
Dried red Chilly: 1
Coriander Powder: 2 tsbp
Kashmiri Chilly Powder: 3/4 tbsp
Turmeric Powder: 1/4 tsp
Jeera Powder: 1/4 tsp
Oil: 4 tbsp
Tamarind: half a lime sized soaked in water.
Jaggerry/ Sugar: 2 tsp



Make 2 vertical cut on the brinjal leaving the stem intact.
Heat 4 tbsp oil and fry the brinjal till it is half done.
Keep it aside.
In the same oil, splutter mustard curry leaves and dried red chilly.
Saute the onions and garlic till brown.
Add all the masala powders and saute till oil separates.
Add the brinjal and tamarind water and add one more cup of water and let it cok on medium flame.
When it is almost done, add the jaggerry or sugar.
wait for a minute more and then take off stove.
Serve with Rice.

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