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10 December 2012,04:09 by
J.Sujatha

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KATHIRIKAI PORIYAL

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the onions, tomatoes and garlic to the skillet. Stir and add turmeric powder. Stir-fry for a few minutes.
  • Add aubergines to the skillet and stir- fry well. Cover and cook over medium heat for 2-3 minutes.
  • Sprinkle in the spice powders and adjust seasoning with salt. Mix well.
  • Cook covered over low-medium heat for 10-12 minutes or until the aubergines are tender. Add little water if needed. Stir often.
  • Add the coconut, stir briefly for a few minutes and remove from heat.

INGREDIENTS

  • 500 grams sliced aubergines
  • 75 grams finely sliced onions
  • 3-4 garlic cloves, quartered
  • 2 tablespoon grated fresh coconut
  • ½ teaspoon turmeric powder
  • 75 grams coarsely chopped tomatoes
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • Salt, to taste

Tempering

  • 1 teaspoon black mustard seeds
  • 2 tablespoon Cooking oil
  • 1 dried red chili
  • ¼ teaspoon asafetida
  • Few curry leaves
  • 1 teaspoon urad dhal

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