Brinjal /Kathirika Curry

Brinjal /Kathirika Curry

Another traditional variety of brinjal curry/Katirika Gosthu with tomato and powdered turkey berry where there is re-shuffle of cooking method than the usual Kathirika Gosthu which I learned from my neighbor aunt. Try this as a side dish with dosa, idili and for tomato rice, carrot rice etc…

Ingredients:

Brinjal/Egg plant/kathirika – 1 big size, chopped (diamond shape)

Tomato – 1 medium size, chopped (diamond shape)

Turkey berry/sundakka – 1 tbsp (dried)

Tamarind – small gooseberry size

Fenugreek powder – 2 tsp

Coriander powder – 1 tbsp

Chilli powder – 1 tsp

Sambar powder – 1 tbsp

Salt to taste

Curry leaves

To temper

Mustard – 1 tsp

Asafoetida* – turkey berry size

Coconut Oil/Sesame oil - as required

Method:

Heat oil in a wok/ cheenachutty – 1) sauté sundakka on low heat till it gets fried – powder it… once it gets cooled down and keep aside 2) add asafoetida resin - Toss both sides of asafoetida to fry all sides, keep aside to add later. Squeeze tamarind juice – 1 tsp keep aside. 

Add 2 tbsp of oil - temper mustard, curry leaves and add chopped brinjal to it – sauté well. Lower the flame and sprinkle salt water and cook for few minutes. Toss the other side and cook for another few minutes to get fried sides of brinjal. Add chopped tomato – sauté for few minutes.

 Now heat fenugreek powder, coriander powder on low flame, then add chilli powder, sambar powder, fried asafoetida - mix well with the fried brinjal, tomato, turkey berry powder and add tamarind juice, salt and water to it.

Close the lid and cook for few minutes. Serve with dosa, thattu roti etc…

Note: *asafoetida used here is asafoetida resin the block form. Use ripe tomatoes to increase taste.