Brinjal curry/ Kathrika Curry - Ghee Rice and Garlic Rasam
I learned this from my sister in law..she is a great cook...lots of her recipe yet to be posted will post one by one..
Today special was Kathrika Curry with Ghee Rice and Garlic Rasam.
Here the recipe for Kathrika Curry.
Small sized Brinjal - 5 or 6 - cut them into 4 without taking the stem off
2 medium sized tomato
1 cup of grated cocunut
1 tsp of jeera
1 tsp of methi
2 medium sized onion
small peice of Ginger
2 to 3 garlic
a pinch of Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
salt as per ur taste
Grind the tomato's into a fine paste keep it aside
Fry jeera and methi separately and grind it to a smooth paste with Coconut
Take a pan, add some speices and then add ginger and garlic fry them and then add onion's fry then till they turn to brown, now add a bit of turmeric powder,
Add the tomato paste and the cocounut paste and fry wel, now add the chilli powder and the coriander powder, salt to it and fry for another 5 mins and then add the slit Brinjal to this gravy..let the Brinjal get cooked with the gravy..
Once the Brinjal is cooked, put off the stove and serve hot with Jeera Rice or Ghee Rice or with Chapati.
Ghee Rice - its the normal way of cooking but today we cooked Ghee Rice with cocunut Milk
Preparation of Ghee Rice
Wash the Basmati Rice and keep it aside
Take some Ghee in a pan, add some spieces to it, if u want u can even add Jeera and slited Green chilli, I just added Jeera today. Put the Rice in the pan add cocounut milk to it ( 1cup of Rice - 1.5 Cup of Coconut Milk abit diluted), add some salt as per ur taste. Pressure cook it for 2 wishtle and done..Ghee Rice is ready to eat.
1 small tomato
2 to 3 garlic - Crushed
2 red chilli
Jeera and Peper powdered but not fine abit rough
Tamarid juice - 1 cup
Take a pan add some oil to it, put some mastured , curry leave, Red chili and the finely chopped tomato and curshed garlic to it..now fry the above , after 2mins add Tamarid juice and mix wel, add salt turmeric powder,peper and jeera powder.
Leave it in slim for some time..Rasam is done - dont let the rasam boil with bubble..the taste of rasam will go if it boils..u have to let it pongivaranam (literally dont know wht to type in English) but it should be like the way milk is boiled :)