Thakkali bajji | kongunadu peerkangai thakkali kadayal
Thakkali bajji | kongunadu peerkangai thakkali kadayal | கொங்கு நாடு தக்காளி பஜ்ஜி | thakkali bajji | Kathirikai Kadayal | peerkangai kadayal | kathirika masiyal | peerkangai masital | thakkali masiyal | brinjal kadayal | idli dosai side dish | brinjal chutney step-by-step pictures and video recipe. Check out the Thakkali bajji recipe. If you like the video pls SUBSCRIBE to my channel.
Kongunadu Peerkangai Thakkali kadayal
Flavorful dish with tomato, ridge gourd and brinjal. It goes well as a side dish for Tiffin varieties like idli, dosai, Pongal, etc. Also, a tasty rice accompaniment when mixed with rice and chappathi
BRINJAL VARIETY
You can use any variety of brinjal. Cut the brinjal just before cooking to avoid decolouration.
AMOUNT OF tomatoes?
Tomato is the key ingredient for sourness, so I recommend adding more tomatoes than brinjal and ridge gourd. Depends on the soreness of the tomato. Adjust accordingly.
CAN I SKIP vegetables?
Yes, vegetables are optional for Kongu Nadu Tomato Bajji. You can skip. Potatoes can also be added
THE SHELF LIFE OF thakkali kadayal
It stays good for 2-3 days in the fridge.
CHILLI POWDER FOR peerkanga masiyal?
To make it kid-friendly, I used only green chilli. For the spicy version, you can use regular chilli powder.
COLOR OF THE Thakkali peerkangai masiyal
The colour of the masiyal depends on various factors like the Chilli powder, tomatoes, etc.
Variation for peerkangai thakkali brinjal kadayal
- Use a potato while pressure cooking
- Use besan flour for thickness
- Skip garlic
- Use sambar powder for extra spice
Ingredients
1/2 tbsp sesame oil
1/8 tsp fenugreek seeds
12 small onions
3 green chilies
Curry leaves
6 garlic cloves
3 large tomatoes
1 peerkangai | ridge gourd
2 small brinjals
1/2 tsp chili powder or sambar powder
Turmeric powder
1/4 cup water
1 tbsp coconut oil
1/2 tsp mustard seeds
Coriander seeds
1 tsp chana dal
1/2 tsp cumin seeds
2 dried red chili
Curry leaves
How to make Thakkali bajji with step by step pictures
- First, Heat sesame oil in a pan.
- Add fenugreek seeds, curry leaves, and green chilies; sauté.
- Furthermore,Add small onions and garlic cloves; sauté until translucent.
- Add tomatoes, turmeric powder, chili powder, salt, ridge gourd, and brinjal; sauté until the mixture begins to boil.
- Add water and pressure cook for 3 whistles.
- Mash well and boil till gravy comes together
- Heat coconut oil separately.
- Temper mustard seeds, chana dal, cumin seeds, dried red chili, and curry leaves.
- Finally add the tempering over the cooked dish. Serve hot.
Ingredients
- 1/2 tbsp sesame oil
- 1/8 tsp fenugreek seeds
- 12 small onions
- 3 green chilies
- Curry leaves
- 6 garlic cloves
- 3 large tomatoes
- 1 peerkangai | ridge gourd
- 2 small brinjals
- 1/2 tsp chili powder or sambar powder
- Turmeric powder
- 1/4 cup water
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- Coriander seeds
- 1 tsp chana dal
- 1/2 tsp cumin seeds
- 2 dried red chili
- Curry leaves
Instructions
- First, Heat sesame oil in a pan.
- Add fenugreek seeds, curry leaves, and green chilies; sauté.
- Furthermore,Add small onions and garlic cloves; sauté until translucent.
- Add tomatoes, turmeric powder, chili powder, salt, ridge gourd, and brinjal; sauté until the mixture begins to boil.
- Add water and pressure cook for 3 whistles.
- Mash well and boil till gravy comes together
- Heat coconut oil separately.
- Temper mustard seeds, chana dal, cumin seeds, dried red chili, and curry leaves.
- Finally add the tempering over the cooked dish. Serve hot.
Video
