Monday, March 7, 2011

Kutti Vankaya Koora / Ennai Kathirikkay

  • 10 Brinjals
  • 2 cup Onion sliced
  • 1" piece Cinnamon stick
  • 3 cloves Garlic
  • 1/4 cup Tomatoes chopped
  • 6 tbsp Oil
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 1 sprig Curry leaves
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/4 cup Roasted sesame seeds
  • 1 small lemon size Tamarind
  • 2 tbsp Coriander leaves chopped
  • Salt to taste

  1. Wash the brinjals and cut then in 4 pieces leaving the ends intact.
  2. Put them in a bowl of water and keep aside.
  3. Remove the extract from tamarind by soaking in hot water.
  4. Heat a pan add 1 tbsp of oil, when hot add cinnamon, garlic and sliced onions.
  5. Fry until onions are golden brown. Remove and allow to cool.
  6. Now grind this with tomato and sesame seeds to a smooth paste and keep aside.
  7. Now heat a kadai, add remaining oil, add mustard seeds, when they splutter add fenugreek seeds and curry leaves.
  8. Add the grounded paste and fry until oil leaves the sides.
  9. Now add brinjal and fry well. Now pour 2 cups of water, add salt.
  10. Mix well and cover the lid and cook in medium flame.
  11. When the brinjals are cooked and oil leaves the sides.
  12. Add the tamarind extract and allow it to cook for few more minutes.
  13. Garnish with coriander leaves and transfer to a bowl.
  14. Serve hot with rice or chapati's.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...