Ennai kathirikai kolumbu

Ennai kathirikai kolumbu

Ingredients:

Brinjal/Egg plant : 4 or 5

small onions :10

onion : 1

tomatoes : 2

Fenugreek seeds : 1 tsp

Cumin seeds : 1 tsp

Green chillies : 2

Chilli powder : 2 tsp

Coriander powder: 3 tsp

Turmeric powder: 1tsp

Asoefatida : 1/2 tsp

Oil :3 tbsp

To Grind:

Grated coconut : 2 Tbsp

cumin seeds : 1 tsp

Pepper : 1 tsp

Preparation:

Chop onions, garlic and tomatoes. Cut brinjals into four. Grind the grated coconut, cumin seeds and pepper with little water and keep aside.

Place the pan on flame and pour oil. When the oil is hot add fenugreek seeds, cumin seeds, asoefatida, curry leaves, slit green chillies and chopped onions. When the onions turn transparent, add the brinjals. Later when the brinjals turn soft add chilli powder, coriander powder, salt and turmeric powder along with the chopped tomatoes. Saute for a few seconds and add a cup of water. The taste can be checked now and altered accordingly.

When the raw smell diminishes, add the coconut paste. After a few minutes when the oil leaves the sides, switch off the flame .

The gravy is now ready to serve with hot rice.

Options:

Using gingelly oil improves the taste.

1 or 2 tsps of tamarind paste can be added for tangy taste.