Couple of months back we visited our family friends, whom we were meeting again after many years. As I had said that Aunty is an excellent cook and is known to rustle up a meal in no time. It surely happened right in front of my eyes, when the meat was bought, the fish was cleaned right there and a entire meal was cooked up very quickly.
I came to know that she had given up non veg for health reasons and it so ended up that we ladies were the only vegetarians to cater. On insistence from Uncle, she was making the vegetable biryani into more of a non veg one by Soya, Brussels Sprouts and Butter Beans. He was insisting that Brussle sprouts tastes as meat. I wasn’t sure, anyway I was more keen on tasting it as I was tasting it for the first time.
Aunty was also quickly making this Brinjal curry or the quintessential Kathirikai curry as it’s called. She said it’s a delicious side dish for any biryani. I just took her word for it and waited eagerly for the tasting. True to what she said, it made a great pair for the biryani.
Though it is such a quick and simple recipe I noted it down when I came home, wanting to replicate the exact taste at home.
Kathirikai Curry | Brinjal in Tamarind sauce
Medium Purple Brinjals – 250 gms
Onions – 1 cup
Tomato – 1 medium
Garlic – 10 – 15 cloves (1/2 cup)
Red Chili powder – 1 tsp
Turmeric powder a pinch
Salt to taste
Tamarind extract – 2 tbsp
Oil – 2 tps
How to make the Kathirikai Curry
In a pan, heat oil, add the crushed garlic along with curry leaves and finely chopped onions.
When onions start changing colour, add the tomatoes, along with salt and turmeric. Once the tomatoes turn soft, add all the spice powders, and brinjal. Cover and simmer till the brinjal is cooked soft.
Finally add the tamarind extract, add a cup of water and bring to boil.
Simmer for couple of minutes. Or cook further for the gravy to thickens up a bit.
Serve with Vegetable Biryani
This goes for the February Week 4, Cooking from Cookbook Challenge Group