kathrikai puthina curry/Minty Eggplant curry/Pudina baigan subzi

   I tried this recipe with Thai eggplant which are round green eggplant. It takes long time to cook as they are firm but do not overcook the vegetable as it will become mushy. 

Serves up to 2-3 people
Preparation time:35 minutes

Ingredients:

500 grams of green brinjal/ eggplant
pinch of turmeric
1 chopped onion
3 green chillies
3 cloves of garlic
1 inch of ginger
1 tbsp of coriander seeds
1 tsp of poppy seeds 
1 tbsp of toasted cashew nuts 

handful of coriander leaves
handful of mint leaves
1 tbsp of butter
oil as required
salt as required

Preparation:

1. Add 1 tsp of oil to the pan, then add onion, green chillies, garlic, ginger, coriander seeds and poppy seeds. Saute for 3 minutes. As the nice aroma comes, add the coriander and mint leaves. Saute for a minute and allow them to cool.

2.Grind the above ingredients along with cashew nuts and salt. Cut the brinjal in to 4 pieces. Cook them separately with turmeric and salt along with 1/4 cup of water.

3.Once the vegetable is cooked, add the ground paste. Add the butter and cook in low flame for 15 minutes. Close the lid. Serve with jeera rice/ roti.

   

Eggplant Capsicum curry/ kathrika porial/ Eggplant Green bell pepper curry

I made this curry with the combination of brinjal and capsicum. The taste is relishing..

Ingredients:

1 red onion

4 medium sized Indian eggplants

1 green bell pepper

1/2 tsp of turmeric

1 tbsp of sambhar podi

1 tbsp of urad dhal powder*
1  tbsp of oil

salt as required

Seasoning:

1/2 tsp of cumin seeds
1/2 tsp of mustard
3 cloves of garlic
1 sprig of curry leaves

 

 Preparation:


1.Heat oil in the saucepan, add the seasoning (mustard and cumin seeds). As the mustard sputters, add slit garlic and chopped onion. Saute for 2 minutes.
2.Cut the eggplant and capsicum along the lengths. Add to the pan, then add sambhar podi,   turmeric and salt, saute well and close the lid. Add some water and allow it to cook for 15 minutes. 

3. Dry roast urad dhal till they turn golden brown and powder them a little coarsely.

4. Add 1 tbsp of powdered urad dhal to the saucepan and mix well. Close the lid for 5 more minutes. Kathrika porial is ready. Serve with rice.