Yennai kathirikkai

Prep time : 30 mins

Cook time : 20 mins

Total time : 20 mins

Author :Vahchef

Main Ingredient : Brinjal Eggplant Aubergene

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 18, 2016

Ingredients used in Yennai kathirikkai

• Mustard seeds - 1 teaspoons.

• Red chilles dried - 6-8 numbers.

• Curry leaves - 4 springs.

• Coriender seeds - 2 tablespoons.

• Chana dhal / kadalai paruppu - 1 tablespoons.

• Tamarind - gooseberry sized - 1 piece.

• Tomatoes medium sized - 2 numbers.

• Onion preferably shallots chopped to fine peices - 1 1/2 cup.

• Brinjal finely chopped into very small peices - 2 cup.

• Coconut grated - 5 tablespoons.

• Salt - 0 to taste.

• Turmeric powder - 1/2 teaspoons.

• Oil - 2 tablespoons.

• Chopped coriender leaves - 2 tablespoons.

Method:

Step 1:- Pour Oil in a frying pan , add mustard seeds , after it starts to splutter add curry leaves and asfoetida. step 2:- Now add finely chopped onions saute them well with turmeric powder and little salt so that it gets translucent quickly step 3 :- Now add finey chopped brinjal . Saute them well until its cooked . Keep stirring it until it becomes soft. Step 4 :-Now add two chopped tomatoes , add salt . Step 5:- In another pan roast coriender seeds, chana dhal , tamarind as mentioned,Red chilles with minimum oil and keep aside, then add grated coconut and roast until it becomes golden brown. and keep aside Step 6:- Now add the ingrediants as told in step 5 and grind them in a mixer. step 7:-Now go back to step 4, by this time the brinjal mixture would be cooked along with tomatoes.Then add a cup of water and mix well in amedium flame. step 8:- Now add the ground masala to the cooked brinjal and mix well wait it gets to a semi solid consistency . Step 9 :- Switch off the flame , add chopped coriender leaves . CAn be served hot with rotis and rice. Goes Very well with Hot rice and roasted potaoes. Enjoy...