Brinjal (Kathrikkai, Eggplant) Curry

                                           

                                   Brinjal Curry

           
Cuisine: South Indian
Serves: 2                                                                 
Cooking time: 10 to 15 mts.

Shopping list:   

1. Brinjal ( kathrikkai, eggplant)   -  2 medium sized long ones

from the Pantry:

1. Cooking oil- 2 tbspns.
2. Rai ( kadugu) - 1/2 tspn.
3. Sambar powder - 1/2 tspns. ( or red chili powder 1/8 tspn.)
4. curry leaves - 4 to 5
5. asafoetida
6. salt

Method:

1. Wash and cut Brinjal into long thin pieces about 2 inches long.

 2. In a flat pan. heat 2 tbspns. oil on medium heat.

3. add rai 1/2 tspn., a pinch of asafoetida. Let rai splutter.

4.  add brinjal pieces, add salt as required and sambar powder.

5. let brinjal cook. turn gently to let cook evenly and let brown and crisp a bit on all sides.

6. remove from heat and add curry leaves.

Tip: serve hot with ghee, rice, rasam, rotis naan...