Tuesday, September 9, 2014

Chettinad Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy

Chettinad  Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy is a flavorful curry made with brinjals and  can be served with hot steamed rice as well as with our regular South Indian tiffin items. I need not explain much about the taste of this curry; once you prepare, I am sure everyone will love it.

Here we go for the recipe.

  • Brinjal  –  5 Nos.
  • Onion (finely chopped) – 1 No.
  • Tomatoes (finely chopped) – 2 Nos.
  • Red chilli powder – 1 tsp
  • Corinader powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Tamarind juice - 2 tbsp
  • Salt to taste
To grind:

  • Coconut gratings – 2 tbsp
  • Pepper – ½ tsp
  • Fennel seed – ½ tsp
  • Garlic – 2 pods
  • Khus Khus – ½ tsp
For seasoning:

  • Oil – 1 tbsp
  • Cinnamon – 1” piece
  • Fennel seeds – ½ tsp
  • Curry leaves – few

  1. Wash brinjal well, cut the stem , make four slits from the top  and keep aside.
  2. Grind the items given “To girnd” by adding little water.
  3. In a kadai, heat oil and season with items given “For seasoning”.
  4. Then add onion and sauté until golden brown.
  5. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
  6. Add the whole, slit brinjals  and combine everything. Then add a cup of water & salt  and bring it to boil.
  7. Finally add the ground coconut paste, tamarind juice and allow to cook for about 10 minutes. Switch off  & serve.
Tasty Brinjal Masla  Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. I have served this curry with hot steamed rice with keerai poriyal!

  • Don’t overcook the brinjal as it  gets cooked in short time.

Tags: Brinjal Curry Recipe, Brinjal masala kuruma, Kathirikai kuruma, Brinjal kurma, , Eggplant curry recipe, eggplant gravy, Kuzhambu varieties, Vegetarian curry recipes, Brinjal Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

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