Kathrikkai Masala

Saturday,October 27, 2007 at 10:10 am 1 comment

Kathrikkai Masala
This is the Hyderabadi way of preparing the dish. This is slightly fiery compared to the former, tamer versions. Avoid if you have asthma or peanut allergy.
You Need – 
Brinjals – 500 gms
Onion – 2, medium
Methi seeds – 1/4 tsp
Jeera – 1/2 tsp
Dhaniya powder – 1 tsp
Sesame powder – 2 tsp
Roast groundnut powder – 1 tbsp
Cloves – 2
Red chillies – 6
Ginger-garlic paste – 1 tsp
Salt – to taste
Turmeric powder – a pinch
Tamarind – a lime-sized ball
Jaggery – a small piece
Oil – 3 tbsp
Method – 
In a dry jar, powder finely the jeera and methi seeds.Make the now famous + shape cuts into the brinjals and put them in salted water.Cut the onions into rough pieces and fry them in oil till they are translucent.

Grind along with jeera-methi powder, dhaniya powder, sesame powder, groundnut powder, red chillies, cloves, ginger-garlic paste, turmeric and salt.

Fry the brinjals in two tablespoons of oil till they are partially cooked. Add the masala paste to the vegetables and mix well. Let it cook for a couple of minutes. Now add the strained tamarind and cover and cook for 15 minutes.

Add some powdered jaggery, check for seasoning and cook for couple of minutes.

Serve hot with rice.

** Recipe sent by Ramesh on 27 Oct 2007

Entry filed under: Gravy Curry. Tags: .

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1 Comment Add your own

  • 1. Ramesh PS  |  Friday,January 16, 2009 at 8:12 pm

    Really tasty one.
    ‘Jolluruthe’
    Thanks for your hot receipe.

    Reply

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