Eggplant/ Aubergine/ Kathirikai Masala Kuzambu

The spicy side dish for Malli biryani is different in taste. The roasted flavor of the sesame seeds is dominant and in whatever way the eggplant/brinjal is prepared, it will  kindle our taste buds.One such preparation which tastes like Bagara Biangen is shared here after trying and tasting it. I am sure the recipe of Mrs. Revathy Shanmugam will be tried by many food lovers.

INGREDIENTS

Eggplant/Kathrikai	150 gms
Onion	1 no
Tomato	3 no
Ginger and garlic paste	2 tsp
Green chili	2 no
Tamarind extract	1/2 cup
Red chilli powder	2 tsp
Turmeric powder	1/2 tsp
Salt	To taste

To make powder

sesame seeds/Thill	2 tblsp
Fenugreek seeds/methi	1/2 tsp

To temper

Oil	3 tblsp
Mustard seeds	1/2 tsp
Cumin seeds	1/2 tsp
Fenugreek seeds	1/2 tsp
Pepper	1/2 tsp
Curry leaves	Few

METHOD

Heat a pan/skillet and dry roast fenugreek/methi seeds and sesame seeds separately and make powder.
Heat oil in the pan, add mustard seeds and then pepper. Wait till pepper splutters. Then add methi seeds, and cumin and fry.
Add finely chopped onion and saute.
Add slit green chili, turmeric powder and little salt, just enough for onion and mix.
Add cut brinjal/eggplant pieces,and tomato pieces.
Add ginger garlic paste and saute well.
Add red chilli powder and mix.
Cook till oil separates on the sides of the pan and there is no raw smell.
Add the thick extract of tamarind and salt now.
Add little water too and cook till the raw smell of tamarind is not there.
Finally add powdered methi and sesame and mix well.
Tear curry leaves  to pieces and garnish.
Brinjal/eggplant masala kuzambu is ready. It can be had with hot rice too.