Monday, September 12, 2011
Eggplant(Katherikai) With Tomato and Fenugreek leaves(Methi) Curry
Yes,again an eggplant recipe :))..As told earlier,poriyal forms the first part of south Indian meals.So,I try to make curries in different ways to bring out the best in them.One such very interesting combination is brinjal with tomato and methi leaves.This curry I learned from my mother.I should say,it might be one of the authentic recipes prepared in our house from my grandmother's time.I just love it!!!Other day I invited my very close friend and her mother for lunch,they liked it very much...Thought I would share this recipe with you all:))...
1)Brinjal sliced thinly lenghtwise - 2 cups
2)Tomatoes chopped - 2 medium
3)Finely chopped methi leaves - 3/4th cup
4)Green chillies chopped - 2
5)Coriander leaves chopped - little
Mustard seeds - 1tsp
Hing - little
Udad dhall - 1tsp
Oil - 2 tblsp
7)Tumeric powder - 1/2 tsp
8)Red chilly powder - to taste
9)Salt to taste
10)Besan(chick pea flour) - 1 tblsp
Keep all the chopped vegetables ready.
In a big pan,heat oil.When heated,add each tempering ingredient and saute for a minute.Then,add brinjal and saute for a minute or two(add little bit of oil,if you feel it is dry).Now,add chopped tomatoes to the same and fry on medium flames till both brinjal and tomatoes are half cooked.Next,add chopped methi leaves.Saute for 3 to 4 minutes,lovely aroma will start to fill the air!!Then,add salt,turmeric powder,red chilly powder.Mix everything really well.Close it with a lid and cook till brinjal becomes tender.Now,add the chopped green chillies,coriander leaves and mix everything carefully.Finally,mix besan with little bit of water,to form a thick paste and pour it over the curry and mix well.Cook for 2 more minutes.This will add a wonderful flavor to the curry...The curry will be a bit mushy and not dry..
Hot eggplant curry is ready!!! Serve it with hot steaming ghee rice and papad...