1.Brinjal - 10
2.Red Onion -1 (finely chopped)
3.Tomatoes - 2 (finely chopped)
4.Ginger-Garlic Paste - 1 tbsp
5.Garam masala powder - 1 tea spoon
6.Oil - 2 tbsp
7.Fennel seeds - 1 tsp
8.Curry Leaves - 1 sprig
9.Turmeric powder - a pinch
10.Red Chilly Powder - 2 tsp
11.Corriander / Dhaniya Powder - 3 tsp
12.Coconut 1 cup
13.Corriander leaves - 1 tbsp (to garnish).
Method
Wash the brinjals and remove the stems,do not remove the crown slit into four (upto half of the brinjal), keep them in water as otherwise they will turn into black & bitter some times.
Clean the onion, tomato cut and keep them aside.
Grind in the chutney jar of your mixie the following together: coconut,fennel seeds, to a very nice paste.
1.Wash brinjal and cut them to finger size pieces.
2.The inner portion of kathirikai tend to turn brown soon, to avoid that soak the pieces in water until we use them to cook.
3.Heat Oil in a Pan or Kadaai. add , fennelseeds let the fennelseeds splutter and add little garam masala powder to that.
4.Then add finely chopped onion's and saute it till it turns translucent.
5.Then add chopped tomatoes and mix well with the onions.
6.Then add ginger garlic paste and saute along with onions.
7.Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes.
8.Once the masala's are nicely mixed up with the onions, the add the brinjals and mix well with masala's.
9.Add little water and coconut paste in slow flame.Close the pan.
10.Let the curry boil for few minutes.
11.After 4 or 5 minutes in slow flame.Add coriander leaves to it mix it well.Close and keep in low flame .
12.After a couple of minutes remove the curry to a serving dish.
13.Brinjal masala goes well with hot hot rice..
14. Have a nice lunch..
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