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Friday, 20 April 2012


Kathrikai Podi Varuval

Ingredients
Purple brinjals/ small eggplants- 8 nos
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Chana dal/ Bengal gram dal- 1 tsp
Curry leaves- few
Oil- 5 tbsp

Podi/ Masala ingredients
Chana dal/ Bengal gram dal- 3 tbsp
Coriander seeds/ Dhaniya- 1 tbsp
Black sesame seeds- 2 tsp
Red dry chilli- 7 nos
Peppercorns- 6 nos
Tamarind- very small piece
Chopped coconut- 1/4 cup
Crispy Brinjal Fry

Method
Dry roast the Podi masala ingredients and grind to coarse powder with less than 1/4 tsp salt. Wash and trim the Brinjal stems and make four slits on the Brinjal without detaching the base. Pat dry the brinjals and stuff the coarsely ground Podi masala powder inside each brinjal, keep the excess Podi masala powder aside. Heat oil in a pan when hot add mustard seeds and allow to crackle, add urad dal, chana dal and fry until browned. Now add the curry leaves, stuffed brinjals and 1 tsp salt, fry until the brinjal turns color. Sprinkle some water on brinjal and cover with lid, simmer for 5 mins and cook until brinjals are done. Once brinjals are done add the rest of Podi masala powder and stir fry until the Brinjal are dry and crisp. Serve hot with steamed rice, sambar and Rasam.
Stuffed Brinjal Fry Dry


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