Kathirikka Moru Curry

Kathirikka Moru Curry

Brinjal cooked in a coconut and curd based gravy

Ingredients

  • 200 milliliters Curd
  • Salt to taste
  • 1 teaspoon Cumin seeds
  • 1/4 teaspoon Mustard seeds
  • Oil as required
  • 1/2 teaspoon Asafetida
  • 1 teaspoon Chili powder
  • 1/4 teaspoon Fenugreek powder
  • 3/4 teaspoon Turmeric powder
  • 2 Green chilies, chopped
  • 6 Garlic cloves, minced
  • Few Curry leaves
  • 1 inch piece Ginger, minced
  • 1 Onion, chopped
  • 1 big Brinjal
  • 3 Dry chilies

Instructions

  1. Marinate brinjal with salt, chili and turmeric powder.
  2. Heat oil in a pan and shallow fry brinjal for 20 minutes. Keep aside.
  3. Whisk curd with salt and 1/4 cup water. Keep aside.
  4. Heat oil in a pan and splutter mustard seeds.
  5. Add dry chilies, cumin seeds and curry leaves. Sauté for 2 seconds.
  6. Add onion, green chilies, ginger and garlic. Saute for 4-5 minutes over low flame.
  7. Add brinjal and saute for 2-3 minutes. Switch off the flame and allow to cool.
  8. Add brinjal to curd and heat over low flame for a minute.
  9. Serve Kathirikka moru curry with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *