ENNAI KATHIRIKKAI VARUVAL

 

 

 

 

I made this spicy,yummy curry for lunch today. This brinjal curry is from the Chettinad cuisine.The salient feature of Chettinad cuisine is-  spicy flavour,traditional taste and the slew of spices incorporated in both veg and non-veg dishes. I learned this dish from a cookery show. You can use any variant of brinjal; but the variant I have used blends well with the masala. This variant is colloquially called as ujala brinjal,prolly due to the bright purple hue. This curry pairs well with rice,chapati,phulka.

 

 INGREDIENTS TO GRIND :

COCONUT GRATINGS- 2 1/2 TBSP

FENNEL SEEDS- 1 TSP

POPPY SEEDS- 1 1/2 TSP

CASHEWNUTS- 4-5 NOS

ROASTED GRAM DAL- 4  TSP

TAMARIND-GOOSEBERRY SIZE

OTHER INGREDIENTS :

BRINJAL- 600 GRAMS

ONION- 2 NOS

CHOPPED GREEN CHILLIES- 1

GARLIC CLOVES- 4-5 NOS

CURRY LEAVES- 2 SPRIGS

CORIANDER POWDER- 1 1/2 TSP

RED CHILLI POWDER- 1 TSP

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

SESAME OIL- 1 1/2 TBSP

PROCEDURE :

1. Wash,wipe and chop brinjal lengthwise and keep it aside. Marinate the chopped brinjal by mixing with salt,chilli powder,turmeric powder and coriander powder and allow it to rest for thirty minutes.

2. Heat oil in a pan and add copped onions and salt and fry till the onions turn translucent. Now add in the chopped garlic cloves and fry well.

3. Add the marinated brinjal over sauteed onions and fry well till its three fourth cooked.

4. Now pour the ground paste over the sauteed brinjal and simmer in mild heat till the paste blends well with the veggie and the veggie too is cooked.

5. Check if the brinjal is fully cooked and switch off the stove.

6. Garnish with chopped coriander leaves and serve.