Monday, January 4, 2010

Kathrikai urgai

- 1 big eggplant or 3 long eggplant chopped into small cubes
- 5 medium sized tomatoes chopped into small cubes
- 2 cup tamarind extract
- 1/4 tspn hing powder
- 2 tblspn curry powder
- salt to taste
- pinch of turmeric
- 1 tspn jaggary
- 1/4 cup cooking oil

- 1/2 tspn mustard seeds
- 1/2 tspn methi seeds
- few curry leaves

1. In a heavy vessel add the oil and all the seasoning. Once the mustard seeds start to crackle add the hing powder and turmeric.
2. Add the eggplant and saute for a few minutes. Add tomatoes and pour the tamarind extract.
3. Let it boil for few more minutes. Add the curry powder and boil till it thickens.

Serve hot with idli or roti.


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