Wednesday, December 06, 2006

Brinjal Curry ‘Enna Kathrikai’

Brinjal Curry ‘Enna Kathrikai’

Ingredients
Dry red chillis 32Turmeric 1 piece
Coriander seeds 2 tspJeera 1 tsp
Sliced button onions 1 cupGarlic 1 tsp
Green chillis 12Tamarind a ball, the size of a lime
Grated coconut 3 dsp
Gingely oil 3 ozs
Brinjal pieces 4 cups
Mustard seeds and fenugreek a tsp each
Method
Fry the turmeric, red chillis, coriander seeds and jeera in a tsp of oil. Grind this well and the coconut separately. Soak the tamarind in water and take the pulp. Mix the ground masala and coconut in it. This should be about four cups.

Saute the brinjal pieces in 1 ½ ozs of oil till they are cooked. In another dekshi splutter the fenugreek and mustard, in the oil that is left, and sauté the garlic, onions and slit green chillis pour the masala and when it boils add the brinjals. Add enough salt and leave to simmer for a few minutes, till the brinjals are cooked through.

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