Yennai kathirikai/ Brinjal tangy curry

Yennai kathirikai/ Brinjal tangy curry
Its my first post in 2014 jan… our vacation was over.. had a great time with family members… this brinjal curry is a south indian traditional version… long back i was thinking to try this…

 I know the process is little elaborate for traditional yennai kathirikai.. finally forced myself to try this.. after trying the curry for the very first time, was damn addict to the taste… the second time the taste alone reminds in mind and hardly without pain did it again… 
Now its our regular dish which i added in to our menu list… only part is roasting, grinding, stuffing, frying the baby brinjal is lengthy.. so now i prepare the masala and store them in refrigerator, to make my time much fast…:)
We had this yummy curry with hot steamed rice, Potato fries, Curd and pickle…isn’t it a yummy combo??? here we go with our today’s recipe..
Brinjal(Baby/Small)- 3- 4 nos
Pearl Onion/Sambar Onion- 1 cup
Tamarind- a small lemon sized
Oil- 2 tsp
Mustard- 1 tsp
Curry leaves- 1 spring
Coriander leaves- 2-3 springs
Roast and grind:
Toor dhal- 2 tsp
Chana dhal- 1 tsp
Urad dhal- 1 tsp
Jeera- 1/2 tsp
Fenugreek/ methi- 1/2 tsp
Red chillie- 2-3 nos
Curry leaves- 1 spring
Oil- 2 tsp
Turmeric powder- 1/4 tsp
Red chillie powder- 1 tsp
Coriander powder- 1tsp
Pepper powder- 1/2 tsp
Sambar powder- 1/2 tsp
* Grab all the Ingredients first..
* Chop the onion, make puree with the tomato..

* Heat the kadi with oil, roast the channa dhal, toor dhal, urad dhal, jeera, methi, curry leaves and red chillie  ( Make sure not to burn the content but fry them carefully to brown color).

* Make them cool and grind it…

* Slit the baby/small brinjal as shown in the picture..

* Stuff the Grinded masala mix in to the brinjal… marinate it for  10 mins…

* Add the 3 tsp of oil in a kadai and fry the stuffed brinjal…. carefully fry them.. not to broke it… turn and fry till all the side get cooked..

* Soak the tamarind in a cup of water…

* Heat the kadai with oil, temper it with mustard and curry leaves..

* Add the chopped onions.. cook till they turn pink in color..

* Add the Tomato Puree…

* Here you see the extracted tamarind water..

* Cover and cook the tomato puree till they get dried well..

* Add the Chillie powder, Coriander powder, turmeric powder, pepper powder, Sambar powder….

* Cook it for 3-4 mins in medium flame( to remove the raw smell of masala)

* Add the Fried Brinjal to the gravy…

* Mix gently and spread the masala over the brinjal..

* Add the Extracted tamarind water..

* Cook them in Low flame for 10 mins..

* After 10 mins raise the flame to medium and cook till the gravy thickens to your consistency..

* Top them with Coriander leaves..

Yummy Curry was ready to serve with hot steamed rice…
“Yennai Kathirikai”
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