| Ingredients |
|---|
Instructions
Ing
Brinjal-150 gms
Gingelly oil-1/2 cup
Cumin seeds-1 tsp
Black pepper corns-1/2 tsp
Curry leaves-2 strands
Tamarind pulp-11/2 cup
Plain chilli powder-1 tsp
Salt-1/2 tsp
To be fried and grounded finely
Peanuts-1/2 tsp(optional)
Sesame seeds-2 tsps
In an heavy bottomed vessel fry cumin and pepper corns in oil till changes colour.
Now add brinjal and curry leaves and fry till it changes to brown colour.
Now add the remaining ing. including tamarind pulp.
Let it boil till oil seperates and thickens.
It is ready to serve.
It can be stored for 2 days.
Notes
Peanuts are an optional ing. it only gives thickness to the dish.
Source
Muslim chef
Comments
One response to “Yennai kathrikkai”
I like this curry, but never made myself. Going to try soon……..