Kathirikai Kara Curry
Spicy brinjal fry with freshly ground coconut, chilly, shallots and spices
Ingredients
- 3 long brinjal / kathirikai
- ½ tsp tamarind paste / marble-size tamarind
- ¼ tsp turmeric powder
- ½ tsp sambar powder
- Salt to taste
To grind
- 3 tbsp grated coconut
- 4-5 dry red chillies
- 4 shallots / chinna vengayam
- 2 garlic cloves
- ½ tsp fennel seeds / sombu
- ¼ tsp coriander seeds
To temper
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp split urad dal
- Pinch of asafoetida / hing
- Few curry leaves
Instructions
- Halve the brinjal and cut then into ¼ inch thick slices. Dissolve the tamarind in 2 tbsp water and set aside.
- Grind coconut, red chillies, shallots, garlic, fennel and coriander seeds to a coarse mixture without adding any water.
- In a large pan, heat oil and add mustard seeds. When it crackles, add urad dal, asafoetida, curry leaves and fry till dal turns golden.
- Add the brinjal and fry for 2-3 minutes. Add turmeric powder, tamarind water and salt. Cook in low flame until brinjal is tender, stirring in between.
- Add the ground masala, sambar powder and toss until masala is well coated. Fry in medium flame for 6-8 minutes until masala is cooked.
Notes
- The brinjal should be just cooked enough and hold shape, it should not turn mushy.
- Adjust red chillies according to you spice level.
- You can also use round purple or green brinjals. Fennel adds a nice flavor to the masala, do not skip it.