Katrikkai Karumadhu (Brinjal Curry)

This is one of my favourite ways of eating brinjal. Actually, any way of eating brinjal is a favourite. I don't like the bharta kind of smoked brinjal varieties and I eat brinjal pachadi that is made by steaming the brinjal rather than roasting.

This recipe has been handed over from my grandmother to my mother and of course from Amma to me. Anyone who eats Amma's Iyengar cooking would never know that she doesn't have Iyengar roots. I just got back from Madras after spending 3 days at home. I had a feast. Most of the stuff that I ate while at home will feature here over the coming weeks. The focus of this weekend was Iyengar over Saraswat. Moreover, I attended a wedding of two close friends and Pattappa, the caterer who took care of my wedding, was in charge of the food there as well. So, I just feasted on yummy food all the way.

Ingredients:

1/2 kilo brinjals, cut into small pieces

To be ground to a masala:

1/4 cup Coconut, scraped

2 tbsp Tamarind Paste

2-3 Red Chillies

1/4 tsp Turmeric Powder

Salt to Taste

For the seasoning:

1 tbsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

7-8 Curry Leaves

Heat the oil in a kadhai and add the mustard seeds and asafoetida. When the mustard seeds begin to splutter, add the curry leaves. Add the brinjal pieces and fry them for 3-4 minutes. Add the ground masala and cover and cook for 4-5 minutes more.

I eat this curry with plain rice (quick substitute for vangi bhat). I also enjoy this with rice and sambar, rice and rasam, and rice and mor kuzhambu.

Incidentally, this month's JFI by Sangeeta of Ghar ka Khana features Brinjal! So this would be my second entry to this event.