Kathirikkai / Eggplant / Brinjal Fry

From brinjal/Eggplant you can make many delicious dishes and curries. This sabji is one among them. Brinjal Fry is not only easy to prepare and it does not require any other complex cooking techniques. The simple yet aromatic seasoning of sauteed cumin, mustard, kalonji seeds / black cumin, curry leaves and fresh coriander leaves makes it simply irresistible. 

Ingredients:

• Brinjal - 5 to 6 Nos
• Mustard Seeds - 1 tsp
• Urud Dal / White gram split - 1/2 tsp
• Kalonji seeds/Nigella Sativa/Black Cumin seeds - 2 tsp
• Curry Leaves - Few
• Turmeric powder - 1 tsp
• Red Chilli Powder - 3 tsp
• Coriander seeds Powder - 1 tsp
• Cumin seeds Powder - 1/2 tsp
• Hing / Asafoetida - 1/4 tsp
• Salt to Taste
• Oil 

Method:

Step 01) Nicely clean and  wash the brinjal and slice them into 3 to 4 pieces

Step 02) Put a reasonable sized heavy bottom pan on the range and heat oil. 

Step 03) Add the seasoning seeds and allow them to splutter. 

Step 04) Add the brinjal/eggplant and fry them nicely in slow heat 

Step 05) Once the brinjals are half fried add turmeric powder, red chilli powder, coriander seeds powder, cumin seeds powder, salt and Hing/Asafoetida  and mix well and cook till brinjals are tender 

Serving: Serve with  roti and it goes very well with Curd Rice too.


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kathirikai Puli Kuzhambhu / Eggplant Curry

There are different versions of brinjal curry recipe. This one is very easy to prepare yet amazing taste of tangy and spiciness in the curry.  Here I have used the bigger brinjal so cuted in to 4 pieces. If you are using  small brinjals then, slit it in between making 2 cuts diagonally and vertically like plus sign keeping the whole brinjal intact. Shared both recipes here simple and fresh gravy method. 

Ingredients:

• Kathrikkai/Brinjal/Eggplant (Medium) - 2 to 3 nos.
• Tamarind /Imli Juice - 1 cup
• Turmeric Powder - 1 tsp
• Curry Leaves - Few
• Hing/Asafoetida- 1/4 tsp
• Oil - 1 tbsp
• Water - to cook
• Jaggary - Small piece (Indian Sweetener made from sugar cane juice - available in Indian store)
• Salt as per taste

For Grinding

• Coriander Seeds/ Dhaniya - 2 tbsp
• Fenugreek Seeds/Methi seeds - 1 tsp
• Garlic flakes - 3 nos.
• Red Chili (Whole) - 2 nos.
• Onion - 1 no.
• Tomato - 1 no.
• Coconut grated - 1/4 cup

Time Required: 20 minutes

Method:

Step 01)  Heat a pan in range with few drops of oil and add coriander seeds, fenugreek seeds, chopped garlic add  red chilies and fry them for 2 to 3 mins. then add the chopped onion and tomato saute it till onion turns to pink and then add grated coconut and fry for 2 more minutes. Transfer it to plate and cool them and grind into fine paste.

Step 02) In the same pan add some oil, chopped brinjal and fry them slightly then add tamarind juice, salt, turmeric powder, jaggary, hing, curry leaves and cook them till brinjal becomes tender then add the grind masala paste and cook again for 3 to 4 minutes.

Yummy tangy, spicy Kathrikai Puli Kuzhambhu/ Puli Kolambu, brinjal/eggplant curry is ready to serve with steam rice.

Note: 
01)  Soak the tamarind (big gooseberry size) in warm water for 15 minutes. Add then squeeze the tamarind nicely to get the juice
2 )  Slice the eggplant in to 4 pieces and drop it in cool water this helps to maintain the original color of the eggplant

Easy Method: Instead of preparing fresh masala you can use the readily available sambar powder and grind with grated coconut without using the water to get rough texture of curry. If you need smooth texture add water while grinding. To make it more simpler, skip the onion and tomato yet, it tastes good too:)

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