February 25, 2015

Sutta Kathirikkai Masiyal (Grilled and Mashed Eggplant Gravy)

The hot, spicy and tangy grilled and mashed eggplant gravy is the serves as the excellent side dish to any type of tiffin like Pongal, Arisi Upma Idli and Rice. I have made slight variations from the traditional version to make it more spicy....



ALSO SEE THE RECIPES OF BRINJAL AND ONION STIR FRY, KATHIRIKKAI GOTHSU, CHETTINAD BRINJAL MASALA, STUFFED BRINJAL FRY, KATHIRIKKAI RASAVANGI, ENNAIKATHIRIKKAI KUZHAMBU

 


Ingredients for making Sutta Kathirikkai Masiyal: (serves 4)


Big Violet coloured Brinjals (Eggplants) 2

Thin Tamarind juice from a gooseberry size tamarind 2 cups

Chopped Shallots from 8 to 10 shallots

Chopped Tomatoes 2

Green chillies slitted 2

Red chillies 1

Red chilli powder 1 tea spoon

Turmeric powder 1/4 tea spoon

Finely chopped Ginger 1 tea spoon


For sauteing:

 

Mustard seeds, Urad dal  1tea spoon each

Cumin seed 1/2 tea spoon


For Powder:


In a wok heat 2 tea spoons of oil and fry 2 tb spoons coriander seeds, 1/2 tea spoon fenugreek seeds and 3 red chillies till they become brown and grind to powder and keep aside.


How to make?

 

Wash the brinjals and wipe them. Grease them with 1 tea spoon of oil.

 

 

 

 

 

 

 

 

 

Holding the stem keep them on the stove flame and grill them on all the sides, till the skins crack.

allow them to cool.

Then remove the skin and mash them well with hand and keep aside.

 

 

 

 

 

 

 

 

 

 

Heat a pan with 3 tb spoons of oil.

Saute it with mustard seeds, urad dal, cumin seeds and red chilli.

Fry the onions and green chillies.

 

 

 

 

 

 

 

 

 

 

Then add the tomatoes and cook them well till the tomatoes get mashed.

Now add turmeric powder, salt and the mashed brinjal.

 

 

 

 

 

 

 

 

 

Stir well.  Add tamarind water and allow them to boil for 5 more minutes. Add the ground powder and mix well

Garnish with curry leaves and serve.







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