Monday 22 December 2014

Roasted Brinjal Masala (சுட்ட கத்தரிக்காய் மசாலா)

Brinjals (eggplants), when roasted, have a unique flavor and they make the recipes taste different. Roasted brinjals are used in traditional preparations like kothsu, thuvayal and curry.  Roasted brinjal masala is a spicy, tasty gravy that can be made in a short time. This curry goes well with chapatti or roti and raitha. Let’s see how to make this dish.


Brinjals – large, 3 no
Onions – 2 no, finely chopped
Tomato – 1 no, cut into small pieces
Ginger – ½” piece, grated
Oil – 2 tablespoons
Salt – to taste
Jaggery – 1 teaspoon (optional)
Red chilli powder – ¾ - 1 teaspoon (adjust to taste)
Coriander powder – 2 tablespoons
Cumin powder – 1 teaspoon
Kasuri methi – 1 tablespoon
Curry leaves – a few
Coriander leaves – chopped, 1 tablespoon

Method: Wash and dry the brinjals. Smear oil on the surface. Use a fork or skewer to prick the stalk end of the brinjal. This helps you to hold brinjal while roasting. Place the brinjal on medium flame and roast on direct fire. Keep turning the vegetable till the skin is completely burnt. Roast all the brinjals in the same manner and allow them to cool (Fig.1). Once cool, peel the skin and mash the roasted brinjals using the mixer-grinder – just press the whipper button once or twice. Keep aside.

Fig.1: Roasted brinjals
Heat oil in a kadai, add chopped onions and fry till they turn light brown in color. Add tomato pieces, cover and cook till they turn pulpy and oil separates. Mash the tomatoes with the ladle. Now add the mashed brinjal, salt and jaggery and blend well. Mix red chilli powder, coriander powder, and cumin powder in ¼ teacup (50ml) of water and add to the kadai. Mix well. Cover and cook till oil separates. Add in grated ginger and kasuri methi. Simmer for 2 minutes and switch off the fire. Garnish with curry leaves and coriander leaves. Serve hot with roti or chapatti.

Fig.2: Roasted brinjal masala (சுட்ட கத்தரிக்காய் மசாலா)
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