Brinjal is one of my favorite vegetables! More than in curries, I like it roasted or in a simple stir fry. Brinjal is a low calorie vegetable and it's high in nutrients. Sadly I don't often get Indian brinjal in the markets, but whenever I see fresh ones, I pick up quite a few. I either make a simple roast with garlic or this spicy brinjal fry. I didn't know what to name this dish and since it's a spicy one, I felt kara curry is apt..!!!
Kathirikai kara curry is a spicy brinjal dish with freshly ground coconut, shallots, garlic and spices. The preparation of this dish does not take much time and is quite easy to make for beginners and bachelors. This can be served as a side dish to rice and sambar or rasam. It goes well with curd rice, variety rice and even chapathi too. Try this spicy kathirikai fry and let me know how you like it.
KATHIRIKAI KARA CURRY RECIPE
{ Spicy brinjal fry with freshly ground coconut, chilly, shallots and spices }Serves 2-3
Ingredients:
3 long brinjal / kathirikai
½ tsp tamarind paste / marble-size tamarind
¼ tsp turmeric powder
½ tsp sambar powder
Salt to taste
To grind:
3 tbsp grated coconut
4-5 dry red chillies
4 shallots / chinna vengayam
2 garlic cloves
½ tsp fennel seeds / sombu
¼ tsp coriander seeds
For tempering:
2 tbsp oil
1 tsp mustard seeds
½ tsp split urad dal
Pinch of asafoetida / hing
Few curry leaves
Method:
1. Halve the brinjal and cut then into ¼ inch thick slices. Dissolve the tamarind in 2 tbsp water and set aside.
2. Grind coconut, red chillies, shallots, garlic, fennel and coriander seeds to a coarse mixture without adding any water.
3. In a large pan, heat oil and add mustard seeds. When it crackles, add urad dal, asafoetida, curry leaves and fry till dal turns golden.
4. Add the brinjal and fry for 2-3 minutes. Add turmeric powder, tamarind water and salt. Cook in low flame until brinjal is tender, stirring in between.
5. Add the ground masala, sambar powder and toss until masala is well coated. Fry in medium flame for 6-8 minutes until masala is cooked.
Serving Suggestion ~ Rice and sambar or rasam, curd rice or variety rice.
Notes and Tips
- The brinjal should be just cooked enough and hold shape, it should not turn mushy.
- Adjust red chillies according to you spice level.
- You can also use round purple or green brinjals.
- Fennel adds a nice flavor to the masala, do not skip it.
