Monday, August 31, 2015

BRINJAL BAJJI / KATHRIKKAI BAJJI

Aubergine Curry


Brinjal bajji or kathrikkai bajji is a kongu nadu special side dish for idly or dosa.  Though the name is bajji, this is not a deep fried snack. Even in chettinad they make a similar dish and call it kosumalli. I had a neighbour from coimbatore who used to make this dish, I happen to taste it once and i loved  the subtle taste and flavor of brinjal in this dish. So here is the recipe for you all to give it a try...Iam sure you all will agree with me. Its very easy to prepare too.






Ingredients :

Brinjal - 3 Nos ( Medium sized )
Potato - 1 No ( Medium size )
Onion - 1 No ( Medium size )
Tomato - 1 No ( Big size )
Garlic - 1 (Big Clove )
Tamarind - 1/2 Teaspoon
Turmeric - 1/4 Teaspoon
Green Chilies - 3
Salt - To taste
Oil - 1 Table Spoon
Curry Leaves - 1 Sprig
Mustard seeds - 1/2 Teaspoon

Method :

i have used green color brinjals in this recipe, you can you any color.
Heat oil in a pressure cooker , now add onions, crushed garlic, green chilies, curry leaves, add a pinch of salt and salute well until the onions turns soft. Now add sliced tomatoes and turmeric powder to it and salute well until tomatoes turns mushy. Add finely chopped brinjal and potatoes to it , add enough salt and 1 1/2 cups of water to it and pressure cook for one whistle. When the pressure is released, open the lid and mash well with a masher, add a teaspoon of coconut oil, and mix well. Brinjal bajji / Kathrikkai Bajji is ready to be served with hot hot idlies or dosas.

Notes :

Instead of tamarind paste you can add one more tomato.
Don't miss Adding coconut oil in the end, it gives a nice flavor to the dish.



1 comment:

  1. Pachanti is all about people who love vegetables. I am not so fond of it but still to change taste it is good to know some recipes that gives you a twist.

    ReplyDelete

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