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Kathirikka Kaara Kolambu The following is text version of the recipe put down by Karen. Thank you so much for your time ...Kathirikka Kaara Kolambu
The following is text version of the recipe put down by Karen. Thank you so much for your time.
SPICY BRINJAL CURRY, aka Kathirikkai Kaara Kolambu
MASTER GROCERY LIST!
Oil (sesame and/or other type, will use in all Steps)
1 tbs channa daal
1 tsp urad daal
1-2 dried red chillies
fresh green chillies
several curry leaves (Steps 1 and 3)
ginger paste
chopped and sliced red onions (chopped for Step 1, sliced for Step 3)
1 tsp tumeric (Steps 1 and 3)
pinch of hing (asafeoetida)
2 large tsp sambar masala (samba spice mix)
2 large tbs of canned, chopped tomatoes
shredded coconut
tamarind paste diluted in some hot water
4 brinjals (AKA "baby" eggplants), sliced into 6 pieces, leaving the stem on for flavor (see video)
pinch of chilli powder
2 pinches of coriander powder
pinch of tava fry masala (if you don't have this, skip it)
pinch of curry powder
salt to taste
pinch of fenugreek seeds.
1 tsp c*min seeds
1 tsp black mustard seeds
5 cloves of garlic
4 small cinnamon sticks
3 whole cloves
2-3 drumsticks (moringa, see http://en.wikipedia.org/wiki/Moringa_oleifera), cut/torn in special way (see video), microwaved w/ salt and small amount of water
Additional water (approx. 1 cup?)
1-2 tsp jaggery to taste
cilantro for garnish (optional)
INGREDIENTS:
Step 1 (Spicy curry paste)
Oil (sesame and/or other type, use in all Steps)
1 tbs channa daal
1 tsp urad daal
1-2 dried red chillies
fresh green chillies
several curry leaves (curry leaves also used in Step 3)
ginger paste
chopped red onions (Note: will use sliced red onions in Step 3)
½ tsp tumeric (also use tumeric in Step 3)
pinch of hing (asafeoetida)
2 large tsp samba masala (samba spice mix)
2 large tbs of canned, chopped tomatoes
shredded coconut
tamarind paste diluted in some hot water
Step 2 (Frying brinjals)
2 tsp oil (sesame and/or other type, use oil in all Steps)
4 brinjals (AKA "baby" eggplants), sliced into 6 pieces, leaving the stem on for flavor (see video)
pinch of chilli powder
2 pinches of coriander powder
pinch of tava fry masala (if you don't have this, skip it)
pinch of curry powder
salt to taste
Step 3 (Combining everything together)
Oil (sesame and/or other type, use oil in all Steps)
pinch of fenugreek seeds.
1 tsp c*min seeds
1 tsp black mustard seeds
5 cloves of garlic
curry leaves (curry leaves also used in Step 1)
sliced red onions (Note: will use chopped red onions in Step 1)
3 whole cloves
4 small cinnamon sticks
tumeric powder (also use tumeric in Step 1)
2-3 drumsticks (moringa, see http://en.wikipedia.org/wiki/Moringa_oleifera), cut/torn in special way (see video), microwaved w/ salt and small amount of water
Additional water (approx. 1 cup?)
1-2 tsp jaggery to taste
cilantro for garnish (optional).
INSTRUCTIONS
This recipe takes 3 major steps. The first is to make the spicy curry sauce. The second is to fry the brinjals or 'baby' eggplants. The third combines all the ingredients and their flavors together.
Step 1 (Spicy curry sauce)
1. Heat oil in pan.
2. Add 1 tbs channa daal and 1 pinch of urad daal. Stir.
3. Add dried red chillies, fresh green chillies, curry leaves. Stir for a little bit.
4. Add ginger paste and chopped red onion. Stir for a few minutes.
5. Add ½ tsp tumeric and a pinch of hing. Stir a bit more.
6. Add 2 tsp samba powder.
7. Keep stirring. Mixture should be quite dry.
8. Turn up heat a little bit as you are going to add moist tomatoes.
9. Add 2 large tbs of canned, chopped tomatoes. Keep stirring for a couple minutes or so.
10. Add shredded coconut. Add tamarind paste which has been diluted w/ some water.
11. Cook on medium heat for 3 more mins. then turn off heat.
12. Coarsely blend this spice/tamarind mixture in a blender to make the spicy curry sauce.
Step 2 (Frying brinjal)
1. Heat a pan w/ 2 tsp oil (sesame and other)
2. Add brinjal, AKA "baby" eggplants.
3. Add pinch of chilli powder, 2 pinches of coriander powder, pinch of tava fry masala (if you don't have this, skip it), and pinch of curry powder
4. Add salt to taste.
5. Stir brinjals on medium heat for 5-10 mins.
6. Microwave drum sticks w/ a pinch of salt and small amount of water for 30-60 sec. Set aside.
Step 3 (Combining everything together)
1. Heat another pan w/ oil (sesame and/or other type)
2. Add pinch of fenugreek seeds, 1 tsp c*min seeds, 1 tsp black mustard seeds, garlic, curry leaves, sliced onions, 3 cloves, 4 small cinnamon sticks.
3. Stir.
4. Add tumeric powder.
5. Add brinjals and drumsticks which have been heated in microwave w/ salt and small amount of water.
6. Add spicy curry sauce from Step 1.
7. Add some water (looks to be about 1 cup?).
8. Check the salt and spices and correct to your taste.
9. Add 1-2 tsp. jaggery, to taste.
10. Let it simmer covered for about 15 mins on moderate heat. (If too watery, simmer uncovered part of the time).
11. Garnish w/ cilantro (optional).(more)(less)
This is an easy way to cook a chicken curry. The herbs i used are sage, taragon, chives, thyme, mint. You can use any ...This is an easy way to cook a chicken curry.
The herbs i used are sage, taragon, chives, thyme, mint. You can use any soft leaf herb that you like.(more)(less)
An easy and really tasty curry made almost entirely from storecupboard ingredients. Make this when you have friends ...An easy and really tasty curry made almost entirely from storecupboard ingredients. Make this when you have friends coming around - a little goes a long way and it's cheap as chips to make. Ed Baines as seen on ITV1's Daily Cooks. For more great vegetarian recipe ideas visit http://www.CooksforCooks.com(more)(less)
