September 24, 2015

Eggplant Tangy Pickle (Kathirikkai/Brinjal Puli Thokku)

Recently in a marriage this tangy pickle was served and I was totally carried away by its taste. To my surprise I couldn't found , out of which vegetable this was made. I asked the server and he told it was made out of eggplant. Amazing side dish for curd rice, idli, Dosa and Roti. I got the recipe from the chef and made it very next day itself...

ALSO SEE: STUFFED BRINJAL FRY, BABY BRINJALS TANGY GRAVY, BRINJALS WITH CREAM OF ONION, BAINGAN MASALA

Pre time: 10 mins
Cooking time: 15 mins
Serves: 4


Ingredients for making Eggplant Tangy Pickle (Kathirikkai Puli Thokku):


Brinjals/Eggplants/Auberigines  6
Finely chopped green chillies 3
Thick tamarind juice extracted from a lemon size tamarind 200 ml
Red chilli powder 2 tea spoon
Jagerry powder 1 tb spoon
Oil 3 tb spoons
Mustard seeds 1 tea spoon
Hing powder 1/4 tea spoon
Roasted fenugreek powder 1/2 tea spoon
Curry leaves



How to make Eggplant Tangy Pickle (Kathirikkai Puli Thokku)?


In a kadai dry roast 2 tea spoons of fenugreek to golden brown and after it gets cooled down, powder it and keep aside.
Finely chop the Brinjals of 1cm cubes
Heat a pan with oil.
Add the mustard seeds. Once they splutter, add redchillies, green chillies and chopped brinjals and keep frying till the brinjals change the colour in medium flame.
Now add the turmeric powder and hing powder and curry leaves. Stir well.





Pour the tamarind juice to it and add required salt.
Allow it to boil in medium flame.
When the gravy thickens add the jagerry powder.
Let it boil till becomes thick and oil separates. 
Sprinkle the roasted fenugreek powder and switch off the stove.




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