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Ingredients
Kathirikai - 6 nos
Onion chopped - 1 cup
Tomato - 1/2 cup
Garlic - 10 cloves
Fennel powder - 1tsp
Sambar powder - 1 tsp
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
mustard - 1/4 tsp
Curry leaf - 5 leaves
Asafotida powder - a pinch
Salt - 1/4 tsp
Oil - 5 tsp
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Preparation Method
Wash kathirikai and cut them to fingure size pieces. The inner portion of kathirikai tend to turn brown soon, to avoid that soak the pieces in water until we use them to cook.
Now Heat 4 tsp oil in a pan. Reduce the heat to low and add mustard when its done popped add asafotida powder, chopped onion, tomato, peeled garlic and curry leaves. Stir for 2 mins and add the kathirikai pieces filtering the water away, along with it add salt, fennel powder, turmeric powder, chilli powder and sambar powder. Sprinkle a handfull of water, stir, cover with lid and cook for 10 min. Open the lid and add a tsp of oil, stir and cook for 2 min uncovered and its done.
Other names/spelling variations: Kathirikkai masala, Eggplant masala, Brinjal masala, Eggplant South Indian curry
Kathirikkai is Eggplant in Tamil language.
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