May 05, 2016

Kathirikkai Masala Curry / Fried Eggplants in Cream of Onion and Tomatoes

A different, mouth watering side dish made out of Brinjals with unique flavour and taste. The fried brinjals spiced up and flavoured with the cream of onions, tomatoes and chillies make your palate spicy, tasty and delicious. This spicy dish serves as a perfect companion  not only to rotis, phulkas, pulao varieties but also tastes heavenly when you mix this with hot steaming rice...

Pre time: 10 minsCooking time: 20 mins
Serves: 4

Ingredients for making Kathirikkai Masala Curry / Fried Eggplants in Cream of Onion and Tomatoes: 

Thinly sliced Brinjals from 10 brinjals
Sliced onions from 4
Chopped tomatoes 2
Cashews 6
Poppy seeds/kasa kasa/ khus khus 3 tea spoons
Coriander seed powder 2 tea spoons
Red chilli powder 1 tea spoon
Cumin seed powder 1/2 tea spoon
Oil 4 tb spoons
Coriander leaves and curry leaves chopped
Tamarind thick pulp extracted from a gooseberry size tamarind 2 tb spoons
Salt to taste

How to make Kathirikkai Masala Curry / Fried Eggplants in Cream of Onion and Tomatoes?

Heat a pan and dry roast the poppy seeds and cashews till cashews become light brown.
Then add the half of the chopped onions and the chopped tomatoes to them and keep frying in medium flame for 3 to 5 minutes.
Put the coriander seed powder, cumin seed powder and red chilli powder to the roasted stuff and mix well.
Switch off the stove.

Allow them to cool down. Then grind them to smooth paste.
Mean while heat a pan with 3 tb spoons of oil and shallow fry the thin Brinjal pieces to golden brown.
Transfer them to a vessel.

Add the remaining 1 tb spoon of oil to the pan.
Do the seasoning with cumin seeds.
Fry the onions till they become transparent.
Now transfer the paste to the pan adding required salt.
Fry till the oil separates.
Add the chopped curry leaves and coriander leaves.

Now add the fried Brinjals and the tamarind juice.
Mix well.
Allow them to get blended well for 5 minutes in low flame.
The Brinjal curry is ready.