Kathirikkai Curry / Brinjal/Baingan ki Sabzi

Simple preparations are always gives tasty and comforting! Roasted methi /fenugreek  powder & garlic is the highlight in this sabzi/side dish, the flavor enhance the taste!

Ingredients:

• Onion  - 1 no.
• Tomato  - 1 no.
• Brinjal/ Eggplant - 4 nos.

(Cut the vegetables lengthwise for this sabzi)

> Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal/White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Garlic - 3 flakes (crushed or chopped)
• Curry Leaves - few

> Masala Powder:

• Sambar Powder - 2 tsp (Blend of many Indian spices -Available in Indian store)
• Red Chili Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Roasted Methi/ Roasted fenugreek powder - 3 tsp
• Hing / Asafoetida  pinch
• Salt to taste

Time Required: 15 mins.

Method:

Step 01) Heat a pan in medium flame add methi/ fenugreek seeds roast them nicely. Transfer it mortar and pestle and crush it nicely and keep it aside.

Step 02) In the same pan add 2 tsp of oil and add the seasoning seeds and allow them to splutter then add garlic and fry for 1 min. Add onions fry till transparent

 

Step 03) Add brinjal/eggplant and stir fry for 3 mins. Add tomatoes, when it becomes mushy add all the masala powders (sambar powder, red chili powder, turmeric powder, roasted methi powder, asafoetida/hing and salt)

  

Step 04) Mix well and cook them until oil separates from the curry. Serve hot with chapati or as a side dish with rice. Even you can mix this with steamed rice!