Saturday, November 9, 2013

Kathrikai puli kari / Brinjal Tamarind semi gravy


Kathrikai puli kari

Ingredients (Serves for 2) :


Brinjal - 3
big onion - 1/2
sesame oil - 4 -5 tsp
mustard seeds - 1 tsp
urad dal - 1  tsp
cumin seeds - 1 tsp
turmeric - 1/4 tsp
salt - as needed
tamarind - 1 gooseberry sized
grated coconut - 3 -4 tsp
coriander powder - 1 1/2 tsp heaped
chili powder - 1/2 tsp
pepper - 1/2 tsp
asafoetida - a pinch


Method:

  • cut onions and brinjal
  • grind coconut, coriander powder, chili powder, 1/2 tsp of cumin seeds and pepper to a smooth paste
  • heat a vessel with oil and add mustard seeds, urad dal and cumin seeds
  • once it splutters, add the chopped onion
  • fry till it become transparent
  • add the chopped brinjal, turmeric powder and salt
  • cook covered for 5 mins till the brinjal gets cooked
  • extract tamarind juice and add it to the cooked brinjal
  • add 1/2 cup of water to it and let it boil for 5 mins
  • now add the grounded paste and cook covered for 5 more mins till the raw smell goes off
  • add asafoetida and switch off the flame once it becomes like a thick gravy.

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