Friday, December 23, 2011

Katrika bajji / Periya Katrika Vetha kozhambu / Brinjal Kozhambu / Eggplant Vethakozhambu

Below given recipe makes tasty mouth watering Katrika bajji as we call, Its Eggplant vetha kozhambu. The recipe below will serve four people.

Ingredients :

1) Eggplant -1
2) Tamarind - 1 Lemon sized ball
3) Methi - 1 tsp
4) Dry Red chillies - 3
5) Green Chillies - 5
6) Gingelly oil - 1 cup
7) Curry leaves - 10
8) Mustard seeds - 1/2 tsp
9) Turmeric powder -1/2 tsp
10)Salt - 1full spoon

Method to Prepare :

1) Place the Eggplant on open flame in one of big burners in stove. Eggplant is big enough to fit the gap and its easy to roast.
2) Roast the Eggplant or Katrikai till the skin peels off and waters comes out.
3) Keep turning sides to make sure its evenly roasted.
5) Prepare a thick tamarind syrup in the meantime.
6) When the Eggplant is fully roasted, Remove frm heat and allow it to cool.
7) After sometime, peeloff the skin and take the eggplant pulp, smash it using fingers. The roasted eggplant pulp is ready to be cooked now.
8)  On a cooking pan, Add 3/4 cup oil, methi and red chillies,Fry till methi turns dark brown. Now add green chillies and fry again. This will help in retaining the taste of chillies in the oil. Add 1/2 tsp turmeric powder to the oil.Stir once.
9) Add the tamaring syrup and keep stirring till the oil gathers on top.
10) Add the roasted eggplant, keep stirring in low flame.
11)Add salt to taste, stir again . It would last for 10-15 minutes on the whole.
12) Finish the Vethakozhambu by tempering the mustardseeds and curry leaves.

Enjoy the tasty mouth watering katrika bajji / Eggplant vethakozhambu with Sutta applam or roasted pappad. :))

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