My grandmother used to do brinjal stew and call that as Kathirikaai Asadu as this stew doesn't have much spice to it and very simple. We always tend to make brinjal poriyal or sometimes do kathirikaai rasavangi or pitlai, but this stew is very simple.
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| Brinjal Stew | Kathirikaai Kootu |
Preparation time and Yield :
| Preparation time | 15 mins |
| Cooking time | 1 hour |
| Servings | 4 |
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| Brinjal Stew | Kathirikaai Kootu |
Ingredients:
| Brinjal | 250gms |
| Thur Dal | 1/2 Cup |
| Tamarind | 1 small lemon size |
| Green Chilli | 2 |
| Turmeric Powder | 1/2 teaspoon |
| Salt | To Taste |
For Seasoning:
| Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Split Urid dal | 3/4 teaspoon |
| Red Chilli | 1 |
| Curry Leaves | few |
Method:
- Soak tamarind in water and extract the juice. Pressure cook the thur dal
- Wash and chop the brinjal into thin slices. Soak the brinjal pieces in water till we add it to the pan. Soaking prevents brinjal to become black colour. Heat oil in a pan and add green chillies and saute it for 10 seconds
- Add chopped brinjal to the pan and stir-fry in high flame for 3-5 minutes. Then add tamarind extract
- Add turmeric powder and salt to the brinjal and cover it and cook them till the brinjal gets cooked and becomes tender. Meanwhile mash the cooked thur dal and keep it ready.
- When the brinjal is cooked completely, add the cooked dal to it and mix well. Allow the brinjal stew to cook for another 5 minutes in low flame
- Heat oil in another pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry till the urid dal turns golden brown color. Then add red chilli and curry leaves saute it for couple of seconds and remove from flame
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| Brinjal Stew | Kathirikaai Kootu |