BRINJAL SEMI DRY CURRY/KATHRIKAI PORIYAL
in ACCOMPANIMENTS, DRY CURRIES on Wednesday, March 7, 2012
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As the world knows I love brinjal(most of us like right?),this is also one of MY favorite poriyal made with brinjal! But since my H does not like brinjal(like most of the guys),I almost don’t make this,may be this is the fourth time or so ,I am making after marriage :(
Yesterday I made specially for me and my blog :) So here’s a EASY recipe,could be made within 15 minutes!
INGREDIENTS:
Brinjal | 1 (I used long variety,if you use small variety 5-8) nos. |
Sambar powder | 1 tsp |
Tamarind extract | 1 tsp |
Turmeric | 1/4 tsp |
Salt | 3/4 tsp(as needed) |
To Grind:
Coconut | 1/4 cup |
Jeera | 1/2 tsp |
Shallots | 2 tsp |
water | 1/4 cup |
To Temper:
Oil | 2 tsp |
Mustard | 1/2 tsp |
Urad dal | 1 tsp |
Curry leaves | A sprig |
Method:
- Cut brinjals length wise and cut them in desired size.Keep immersed in water till use.
- Grind the coconut with water and lastly add shallot and jeera and grind them coarsely.
- Heat a heavy bottomed pan/nonstick pan with oil and temper with the items given under the To Temper table.
- Add the cut brinjals and add ground coconut mixture,tamarind extract,turmeric,sambar powder and salt.
- Mix well and cook covered for 4-5 minutes in low flame,stirring in between once or twice to avoid burning.(check if its done other wise cook till done with little more water sprinkled.)
- Transfer to the serving bowl and that’s it ,ready to enjoy as accompaniment for rice!
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This entry was posted on Wednesday, March 7, 2012 at 9:00 PM and is filed under ACCOMPANIMENTS, DRY CURRIES. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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