ennai kathrika kuzhambhu | brinjal curry
Ingredients
For roasting and grinding:
- 2 tbsp oil/ sesame oil
- 1 tsp cumin
- 2 tbsp coriander seeds
- ¼ tsp fenugreek seeds
- ¼ tsp peppercorns
- 6 dry red chilly
- 5 garlic cloves
- 8 shallots (80gm)
- 1 cup coconut (shredded)
- 1 tsp poppy seeds
For making curry
- 2 tbsp oil/sesame oil
- ½ tsp mustard
- a pinch fenugreek seeds
- few curry leaves
- A pinch asafoetida
- 1 onion (chopped)
- 1 tomato (chopped)
- 1 cup tamarind extract
- salt to taste
Instructions
For roasting and grinding:
- To begin with, heat 2 tbsp of oil in a pan, add cumin seeds, coriander seeds, red chilly, fenugreek seeds, and peppercorns.
- Add garlic cloves and onion, saute well
- Add 1 cup of coconut, saute it for 5 minutes in low flame
- Turn off the flame, then add poppy seeds, mix well finally
- Let the mixture to cool
- transfer it to a blender jar, blend it to smooth paste with little water
For making curry
- Heat 2 tbsp of oil ina pan, splutter mustard seeds, add a pinch fenugreek seeds, curry leaves
- Now add onion, saute well
- Then add brinjal/ eggplant, saute it for 3 minutes
- Now add chopped tomato, saute it well,
- and then salt and turmeric powder
- Add in the ground paste and mix well
- pour 1 cup of tamarind extract
- Add extra ½ cup water, bring into a boil
- cover the lid, pressure cook for 1 whistle in medium flame
- Open the lid after pressure releases, it is done