Generally brinjal masala is made in a red chilli based gravy but green chillies add a wonderful flavour to brinjal recipes as I found out. Try out this brinjal rice recipe and serve with warm rice and any kuzhambu of your choice.
Kathirikai Masala - Brinjal Masala Recipe Ingredients: Brinjal / eggplant - 2 cups, cubed Shallots / small onions - about 12 to 15 Green chillies - 3-4 Tomato - 1 small, chopped Grated coconut - 2 tbsp Cumin / jeera powder - ½ tsp Coriander / malli powder - 1 tsp Jaggery - ½ teaspoon powdered Mustard seeds - ¼ tsp Urad dal - 1 tsp Oil - 1 tbsp Salt - to taste
How to Make Kathirikai Masala
Cook the brinjal in very little water until soft. Drain and set aside.
Grind the shallots, coconut and green chillies to a paste.
Heat oil in a pan and temper mustard seeds. Add the urad dal next and fry till golden brown.
Add the chopped tomatoes and fry for a minute until soft. Then add the cumin and coriander powders and fry for another minute.
Now add the ground paste and cooked brinjal. Continue to fry for 3-4 mins until the raw smells disappears.
6 Add salt and jaggery, mix well and continue to fry for another minute. Remove.Goes well with steamed white rice and any gravy, or even rotis.
Related Recipes: Ennegayi Palya Aviyal
Generally brinjal masala is made in a red chilli based gravy but green chillies add a wonderful flavour to brinjal recipes as I found out. Try out this brinjal rice recipe and serve with warm rice and any kuzhambu of your choice.
Kathirikai Masala - Brinjal Masala Recipe Ingredients: Brinjal / eggplant - 2 cups, cubed Shallots / small onions - about 12 to 15 Green chillies - 3-4 Tomato - 1 small, chopped Grated coconut - 2 tbsp Cumin / jeera powder - ½ tsp Coriander / malli powder - 1 tsp Jaggery - ½ teaspoon powdered Mustard seeds - ¼ tsp Urad dal - 1 tsp Oil - 1 tbsp Salt - to taste
How to Make Kathirikai Masala
Cook the brinjal in very little water until soft. Drain and set aside.
Grind the shallots, coconut and green chillies to a paste.
Heat oil in a pan and temper mustard seeds. Add the urad dal next and fry till golden brown.
Add the chopped tomatoes and fry for a minute until soft. Then add the cumin and coriander powders and fry for another minute.
Now add the ground paste and cooked brinjal. Continue to fry for 3-4 mins until the raw smells disappears.
6 Add salt and jaggery, mix well and continue to fry for another minute. Remove.Goes well with steamed white rice and any gravy, or even rotis.
Related Recipes: Ennegayi Palya Aviyal
