Kathirikaai or Eggplant or Brinjal as it is called in various parts of the world is one of those vegetables that renders itself to many different dishes. I still remember during my younger days avoiding this vegetable (technically a fruit) as much as I can. It has a very distinct taste - which I believe to be an acquired one. I don't remember eating Ennai Kathirikaai as a main dish ever. It usually comes in as part of a "south indian"" thaali meal. As the name suggests there's going to be a lot of oil involved - beware. There were quite a few variations in the way this was prepared as described in the various Youtube videos and blogs. So here is mine a mix of a few versions. Hopefully you would like this one.
Ingredients
Main
- Eggplant - preferably the small ones. In case you don't have the small one, you can dice it up in large pieces. (6-8 pieces)
- Shallots - leave it whole if they are the small varieties. If they are the big ones as we get in regular grocery stores you can either quarter / halve it depending on the size. (5-6)
- Mustard seeds - 1 teaspoon
- Curry leaves - approximately 15-20 leaves
- Dried Red Chillies - 4-5
- Tamarind water - 1/2 cup
- Jaggery (can be substituted with brown sugar or just plain sugar) - 2 tablespoons
Marinade
- Turmeric powder - 1 teaspoon
- Chilli powder - 2-3 teaspoons
- Coriander powder - 2-3 tablespoons
- Salt - 1 teaspoons
- Tamarind water - 2-3 tablespoons
Wet Masala
- Onions - 2 large red onions
- Tomatoes - 2
- Turmeric powder - 2 teaspoons
- Chilli powder - 1 tablespoon
- Coriander powder - 2-3 tablespoons
- Ginger garlic paste - 2 tablespoons
- Cumin seeds - 1 tablespoon
- Fennel seeds - 1 tablespoon
The Method
- Wash and remove the stems of the brinjals leaving the crown intact. Take caution with the stems as it could be a bit spiky.
- Create a fairly paste with the ingredients of the marinade (turmeric powder, chilli powder, coriander powder, salt, tamarind water and bit of more water.
- Slit the brinjals on the smooth side as a cross to open them up a bit.
- Apply the marinade into the slits and also cover the skin and let it rest for about 10 minutes (or until you complete the next few steps - until #10).
- In a large kadai / sauce pan heat a few tablespoons of vegetable oil.
- Saute the onions until they are translucent.
- Add the ginger garlic paste and saute for a few minutes.
- Add turmeric powder, chilli powder and coriander powder and saute until the spices mix well.
- Add the tomatoes and saute until the tomato becomes soft and mushy.
- Add the fennel seeds and cumin seeds mix it well and take it off the stove.
- Let this cool down to room temperature.
- In the same pan add about half a cup of oil - enough to shallow fry all the brinjals.
- Once the oil has heated up shallow fry the brinjals until the skin turns brownish c olour. Take caution to do this under medium to low heat to avoid the brinjals getting burnt.
- Blend the ingredients of the sauteed wet masala into a smooth paste.
- In the same sauce pan add the mustard seeds and let it splutter.
- Add the curry leaves, dried red chillies and and shallots and saute for a few minutes.
- Add the blended wet masala paste and saute until oil separates - which is usually about 10 minutes.
- Add salt to taste.
- Add a few table spoons of the tamarind water and about a tablespoon of Jaggery and bring it to boil. Ensure the jaggery is dissolved and mixed well.
- Add the shallow fried brinjals and mix it well.
- Add enough water to the level of preferred consistency and curry required.
- Bring it to a boil and stop once the oil separates.
- Serve hot with steamed rice.
Happy Cooking!!
Enjoy!!
C
No comments:
Post a Comment
Hi,
Thanks for stopping by. Please do leave a note.
Chetty