Kathirikai Curry |Brinjal Fry |
Easy and yummy Brinjal curry. Tastes great with variety rice
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Servings: 2
Ingredients
- Brinjal - 6 sliced and soaked in water
- Turmeric powder - 1/8 teaspoon
- Sambar powder - 1 teaspoon + 1/4 teaspoon
- Cumin powder - 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Tamarind extract - 1/2 teaspoon
- Salt - as needed
- To temper:
- Oil - 1 tablespoon
- Mustard seeds - 1/4 teaspoon
- Channa dal - 1/2 teaspoon
- Curry leaves - few
- Asafetida - generous pinch
Instructions
- Add oil to the pan and cook on medium heat. When the oil becomes hot add the ingredients under "to Temper"; let it splutter
- Add the chopped Brinjal and reduce the heat between low to medium (I usually cook at 4). Sauté the Brinjal for a minute
- Add all the other ingredients and continue cooking for 12- 15 minutes or till the Brinjal are cooked to the desired consistency. Sprinkle little water if required
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Notes
- Use a flat base wide pan for even cooking
- If you are using a iron skillet oil quanity may vary
- Onions can be added after tempering
- To speed up the cooking process you can cover Brinjal with a lid till it's 3/4 done
- Adjust the cooking to time according to the consistency you desire. If you want it to a roast cook for some more time
- Thinly sliced Brinjal cook faster
- Peanut can be added for extra flavour
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