Rhomesecret Recipe: Kathirikkai Masala Curry (brinjal Masala Curry)
This recipe was first made at Renaissance Mumbai's lake view cafe at a part of #RHomeSecrets.
Kathirikkai Masala Curry is an authentic South Indian Brinjal Masala Curry from Tamil Nadu. It's a recipe packed with flavours and spices.
Brinjal: ½ kg
Onion: 3 medium (thin slices)
Tomato: 2 medium (finely chopped)
Green chilies: 4-5
Garlic: 4-5 cloves
Ginger: ½ Inch
Coriander to garnish
To garnish Curry leaves: 1 sprigs
Grated coconut:1 small bowl (fresh)
Roasted gram: 2 tablespoon
Peanuts: ¼ cup
Pepper: 1 tsp
Sambhar powder: 1-2 tsp
Cinnamon: 1 inch
Coriander Powder: 1 tsp
Sesame Oil- 3 tablespoon
Fenugreek seeds: 1 tsp
Mustard: 1 tsp
Asafetida: 1 tsp
Turmeric: ¼ tsp
Sugar: A pinch
Tamarind juice: 1 tsp
Salt to taste
Wash brinjal and make a slit along the length taking care that the brinjal remains as a whole.
Heat oil in a heavy bottom pan. Add the fenugreek seeds, mustard, asafoetida and curry leaves. Allow it to crackle. Add the onions and fry till it turns pink. Then, add the slit brinjal and fry well. Now add the tomatoes and let the mixture simmer for a while.
Add salt, turmeric, sugar and tamarind juice to the brinjal and mix well.
Cover and cook over low heat till the brinjal is semi cooked. Dry roast 2 tablespoon peanuts till they turn pink and grind them coarsely and keep aside.
Make a dry paste of roasted gram, peanuts, coconut, green chillies, pepper, sambhar powder, cinnamon, clove, cardamom, garlic, ginger, and coriander powder.
Add the dry paste to the brinjal and mix well. Cover and allow the mixture to cook over low heat, stirring occasionally, and taking care not to split the brinjal. Cook until the brinjal is soft and tender.
Once cooked, garnish with coriander leaves, the ground peanut and grated coconut.
Serve with phulkas or rice