Kathirikai Kottai Kolambu – Brinjal beans puli kulambu
May 16, 2008, 1:41 am
Filed under: Brinjal
Filed under: Brinjal
Shall provide detail recipe when time permits. Meanwhile here is my notes..
oil+kadugu+jeera+ sombu+methi+curry leaves+ garlic+onion+salt+turmeric+ sprinkle 1 sp water +
1/2sp aachi chilly pdr + 1/4 sp chilly + 1/2 sp dhania pdr+ 1/4 sp curry pdr+ fry for a min+ tomato+ when tomato cooked+
sauted whole brinjal + tamarind juice+ sugar+ beans(black eyed peas – can) + water + cook covered for 12 mins
1/2sp aachi chilly pdr + 1/4 sp chilly + 1/2 sp dhania pdr+ 1/4 sp curry pdr+ fry for a min+ tomato+ when tomato cooked+
sauted whole brinjal + tamarind juice+ sugar+ beans(black eyed peas – can) + water + cook covered for 12 mins
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Kathirikkai Vathakkal (Brinjal Fry)
RECIPE:
- Pour 2 tsp of oil in a hot kadai
- Temper with cumin seeds and mustards and curry leaves
- Saute chopped onion (1/4) until transparent
- Add salt per taste and little turmeric powder
- Add 10 cut brinjals (egg plant) and suate until they turn tender
- Add 1/2 sp chilly powder and stir well
- When the raw smell subsides, sprinkle 1sp water and cover and cook on medium flame
- Stir occasionally and sprinkle water as and when needed
- When oil oozes out and brinjals are well cooked turn off the stove
- Serve with Rasam / Sambar / Yogurt
Brinjal Peanut Masala
I remembered watching a cookery show sometime back and thought I would try that recipe. The dish turned out great. This is how I did:
- In little oil, fry 1 Tbsp peanuts & 1 Tbsp white sesame seeds separately. Fine grind this.
- In the same pan, fry Brinjals in oil and set aside. (you can deep fry or shallow fry. I shallow fried with little liberal oil)
- In the same oil, add mustard seeds, 1 tsp of jeera(cumin seeds)
- When spluttering stops, add curry leaves
- Add half green chily chopped and 1 red chilly
- Add 1 chopped Onion and fry until translucent (not brown)
- Add 1 Tbsp ginger-garlic paste, fry for few seconds
- Add 1 tsp turmeric powder and salt per taste
- Add 1 chopped Tomato and fry for a min and cover and cook until tomato is half cooked
- Add 1 Tbsp of coriander powder and 1 tsp of red chilly powder
- Add the fried brinjals and cover and cook until oil oozes out. Stir occasinally
- When the gravy is fully done, add the ground powder, mix and cover. Turn off the stove.
- Let the pot stay on the hot stove for 5 mins.
- Garnish with coriander leaves.
- Sit back and relax. Serve hot with rice or chapathi.
Ennai Kathirikai Kara Kulambu
- In 0.5tsp of oil, roast 1tbsp coriander seeds, 0.5tsp cumin seeds, 0.25tsp pepper, 2 red chillies until raw smell goes away
- Saute half medium onion until translucent and grind it along with the above spices to a fine paste. Do not brown the onions
- Cut the brinjals – make 4 slits to the whole brinjal from the top and let the stem remain intact as seen in the picture
- Saute the brinjals in liberal oil and set aside
- In the same oil, temper some mustard seeds, curry leaves
- Saute a half medium onion chopped finely
- Add salt, and a pinch of turmeric powder
- Add the ground paste
- Saute until oil leaves by the sides
- Add 1 cup tamarind juice
- Let it cook for 1 min
- Toss in the sauted brinjals
- Cover and cook until brinjals are well done
- Add 1 tbsp of powdered pottu kadalai mix (dhalia)
- Optional: Use 1tbsp of coconut powder instead
- Add little jaggery or sugar
- Cook for another 3 mins
- Garnish with curry leaves
- Serve hot with rice
