Friday, March 20, 2009

Katherikai(Egg Plant) Fry

This katherikai fry recipe I learnt it from my mother. I modified this recipe a little.


1) Katherikai- 6 to 7 medium sized
2) Tomatoes(big)- 3
3) Green chillies- 2 to 3
4 ) Turmeric
5) Coriander powder- 1 tblsp
6) Cumin powder- 1tblsp
7) Red chilly powder- 1/2 tsp
8) Salt to taste
9) For Tempering:
Oil- 3 to 4 tblsp, mustard, jeera, hing powder, udad dhal, curry leaves

Cut the katherikai thinly lenght wise. Cut the tomatoes into small pieces.
Take a kadai, add oil to it. Add the tempering items one by one. Then, add the cut tomatoes and green chillies to it. Fry till the tomatoes are cooked and it starts to separate from the oil. Add little salt to it. Later, add turmeric, coriander powder, cumin powder, red chilly powder and cook for about 2 mins. Then, add the egg plant and some more salt to it. Do not close the pan with a lid as you will not get a crisp curry. You can add little more oil if needed. Cook the katherikai till it is fully done and get a nice fry.

Serve this curry with hot rice and ghee or chapati.

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