Brinjal curry recipe
Kathirikai kari, brinjal curry with garlic recipe, best south Indian lunch accompaniment prepared with tomato and generous oil.
Servings: 3
Ingredients
- 10 Brinjal small
- 12 to 14 Garlic flakes
- 1 Onion
- 2 Tomato
- 2 teaspoon Sambar powder
- ⅛ teaspoon Turmeric powder
- 1 Salt
- 1 tablespoon Oil
To temper
- 1 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 1 sprig Curry leaves
Instructions
- Cut brinjal lengthwise, onion lengthwise and chop the tomatoes.
- Peel garlic and if the flakes are big,cut them into two.
- Boil brinjal in water with garlic along with salt,turmeric and 1 teaspoon sambar powder(you can replace sambar powder with red chilli powder too)
- Brinjal gets cooked very soon so take care not to overcook them.
- After done, drain them reserving little water from it and keep a side.
- Heat a pan/kadai with oil and temper with the items given under the ‘To temper’ table.
- Fry onions till transparent and add the tomatoes, 1 teaspoon sambar powder with required salt.
- When tomatoes turn mushy,add the boiled brinjal, mix well and cook in medium flame adding little oil at a time, until the oil separates from the curry and the masala turns brown here and there.
- Do not turn frequently,just let it brown evenly.
- Notes
Video
Notes
- You can try cooking the brinjal in the pan directly, rather boiling it and adding separately. Next time I am going to try that to simplify the work …
- Try mixing this with ghee/sesame oil with hot steamed rice,tastes excellent.
- You have to be generous in adding oil to this curry(my maami says) You can add coconut oil if you like it's flavour.