Sunday, 2 November 2014

Kathrikkai Salna

I'm back to my online dairy(my Blog) after a long break that too to jot down my favourite recipe Kathrikkai (aubergine) Salna,  before i forget. It's  is a perfect accompaniment with biryani.

Brinjal/aubergine(big) - 1
Red onion - 3
Tomatoes - 3
Fennel seeds - 1 tsp
Cummin seeds - 2 tsps
Coriander seeds - 1 tbsp
Cinnamon - 1 inch stick
Curry leaves - 2 strands
Ginger - 1 inch piece
Garlic - 3 cloves
Peppercorns - 1 tsp
Chilli powder - 2 tsps
Turmeric powder  -1/2 tsp
Fenugreek seeds - 1 tsp
Coconut (grated) - 1 cup
Chilli powder - 2 tsps
Urad dhal - 1 tsp
Oil - 2tsps
water  - 3 cups
Salt - 1 tsp

For dry roasting :
Dry roast fenugreek seeds, cummin seeds, coriander seeds, cinnamon , 1 strand curry leaf , peppercorns, urad dhal and add coconut at the end and roast until it turns brown.

Once the dry roasting is done add  1 tsp of oil to the roasted ingredients and saute with onion, ginger, garlic,
tomatoes, chilli powder, turmeric powder and grind it to a smooth paste by adding a cup of water..

Cooking Method:

In a flat bottomed pan add a tsp of oil and saute sliced onions,tomatoes and a strand of curry leaf . Add the sliced aubergine and saute for about 3 minutes mix the ground smooth paste now  by adding 2 cups of water , 1 tsp of salt and cook for 15 minutes in a low flame. 

Cooked but couldn't find time to click. Will upload the photos when i try the recipe again.