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Kathirikai/Brinjal Masiyal – A Perfect Blend!

October 16, 2016

Kathirikai/Brinjal Masiyal – This is one of those popular dishes that’s prepared across India in various states with just a few variation in the spices. My mom prepares this dish using the small brinjals that’s commonly available in South India and the dish is similar to chidambaram gosthu. It tastes great with steamed rice and Idli. Since its the smaller brinjals, she cuts them into pieces and cooks it. For a long time, I wanted to try this recipe with the bigger brinjal. I’ve used the same method used in /Punjabi Bhaingan bharta/ Gujrati Oroh to burn the Brinjal/Egg plant over the flame. My idea is to remove the skin easily and also to get lil bit of smoky flavour for the dish. With kids around, you should be cautious in using this method. Else, you can pan fry the brinjal with lil oil until the outer skin shrinks and the inner is soft.

Brinjal masiyal

brinjal masiyal

Ingredients:
1 big brinjal
8-10 small onions/sambar onions(finely chopped)
1&1/2 tomato(finely chopped)
4-5 garlic cloves
1 red chilly
2 green chilly
2 Sprig of curry leaves
1/2 tspn mustard seeds
1/2 tspn urad dal
1/2 tspn cummin seeds
1 inch tamarind
1/2 tspn turmeric powder
pinch of hing
few coriander leaves
2-3 tblspn ghee

Method:
1. Prick the brinjal with knife on 4-5 places. Burn the brinjal in low flame for 5-7 minutes for the inside to be cooked. Then burn again in medium to high flame for 10-15 minutes until the skin shrinks. I have used a grill tool for my stove top.
sutta kathirikkai/ burnt brinjal

2. Peel the skin and cut the inside part roughly into smaller pieces using a knife. While you cut, the inside part would be slightly mashed. Keep aside.
3. Heat 2-3 tablspn sesame oil in a pan. Add the mustard seeds to splutter. Then add the urad dal, cummin seeds and red chilly. When the urad dal becomes light brown, add the curry leaves, hing, green chillies, garlic and the onions.
4. Saute onions to stage just before golden brown. Now the tomatoes, turmeric powder and salt.
5. Saute until the tomatoes turn mushy and oil separates on the sides.
6. Add the brinjal and lil water. Mix well and cook with closed lid for another 5-7 minutes until the brinjal is completely cooked and mushy.
7. Add the tamarind, saute for a minute and switch of the stove.
8. Then while hot, smash it well(I have used more mathu for smashing). Sprinkle coriander.
9. Add ghee and serve with steamed rice.

Happy Cooking!

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From → Curry, Side dish

One Comment
  1. I’m so gonna try this…

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