Wednesday, March 3, 2010

Eggplant Gravy/ Enna kathirikai

You will need:

  • 8 brinjals
  • 2 onions (chopped finely)
  • 1 tbsp ginger garlic paste
  • 1 cinnamom stick
  • 2 cardamom
  • 2 tbsp tamarind paste(adjust according to your taste)
  • 2 tbsp sakthi chicken masala powder
  • 3 tbsp oil

To Powder:
  • ¼ cup peanuts( ground nuts)
  • ½ cup sesame seeds
  • ½ cup grated coconut

Step 1:

Heat 1 cup of oil in a pan. Make some slits in the brinjal and deep fry it . Keep it aside.

Step 2:

In a non stick pan roast the peanuts, sesame seeds and coconut individually till it turns light brown color. Once its roated add some water and grind it to a course paste and keep it aside.

Step 3:

In the same pan add 3 tbsp oil and add cinnamon stick and cardamon. Now add the finely chopped onion and saute it till it turns translucent.Then add the ginger garlic paste. Saute it for 1 min.

Step 4:

Now add the course paste along with the sakthi chicken masala and close it with a lid. Turn the flame to very low. Allow it to cook for minimum half an hour till the oil appears at the top.

Step 5:

Now add the tamarind juice. Add the fried brinjals into the gravy. Check for salt. Add more water if needed according to your required consistency.

Enjoy with Biryani, chapathi.

1 comment:

Dahlia said...

I make this very often and we all love it... I really like the way u have mentined in step 4 to "cook for atleast half an hour".... Really the masala needs to cook for a long time for the true taste to come out!!