How to make Kathirikai Paal Curry
This recipe has been in my recipe diary for many years now and has finally made it to the blog. Thanks to the influence my recent trip to Srilanka has had on me for dishes made with coconut milk. Let us talk more about my trip in a later post. I have had a love affair with coconut milk since childhood. The sweet, creamy & delicious milk is hard to resist after all. Let's jump straight to the recipe before I go way off topic here. A little bit of this milk can make a world of difference to your dish. Do try this recipe & enjoy.
Ingredients (3 servings):
small violet brinjals, sliced - 5 no:s
chopped onions - 1 no:
curry leaves - a few
chopped tomatoes - 1 no:
ginger garlic paste - 1 tsp
thick coconut milk - 1/4 cup
oil - 1 tbsp
mustard seeds, cumin seeds - 1/2 tsp each.
red chili powder/paprika - to taste
salt - to taste
Stovetop method:
- Heat a pan with 1 tbsp oil, add mustard, cumin seeds & curry leaves. Once the mustard pops, add the chopped onions & saute until translucent.
- Add chopped tomatoes, ginger-garlic paste & let cook for a couple of minutes & follow with turmeric powder, red chili powder & salt. Add the sliced brinjals and half a cup of water, cover & let the brinjals cook until tender, but not mushy.
- Finally, add the coconut milk (thick milk) & let simmer for a couple of minutes, before you serve it with rice, roti or even dosa.
Sharing this with my fellow bloggers at CCC #57 Aug Week 3. Have a look around, you might like some of their recipes too.
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