KATHIRIKAI BAJJI (BRINJAL CURRY)

INGREDIENTS:

1. Brinjal (egg plant) - 2 lbs medium size
2. onion (small) - 15, peeled and whole
3. tamrind paste - 3 tsp (thick)
4. dry red chillies - 4
5. turmeric powder - 1/2 tsp
6. black mustard - 1/4 tsp
7. onion (regular) - 150 gms
8. cumin seeds - 1 tsp
9. oil -2 tab sp
10. salt - to taste

METHOD:

1. The tradition method is by roasting the whole brinjal on flame, in cases where electric tops are used, teh best way is to apply oil on brinjal and roast them in the conventional oven.

2. roast the brinjal in flame such that the outer skin is completely charred. Set aside and let it cool completely. once it cools then peel them carefully such that only the outer skin is removed ( the skin on a little pat would give away by itself, this also is a specification for proper roasting).
further crush the roasted brinjal as similar to kneading the flour.

3. peel the small onions and have them as whole. chop the regular onion into small pieces.

4. add oil in a kadai or pan and proceed with the tempering - mustard seeds , cumin and dry chilies all added one after the other. once the tempering is done add the chopped onions and saute them. then add the small onions and saute . make sure they are not overtly fried.

5. add the crushed brinjal and tamarind to the mixture and proceed to cook in a low flame. add very little quantity of water, now add turmeric and salt and alow to cook for another 10 minutes on low flame. katharikai bhaji is ready. It is best served with hot rice or dosa.

note: it is good to buy brinjal and small onions from Indian stores for the curry to taste best.