Thursday 25 January 2024

Brinjal Plaintain Curry (கத்தரிக்காய் வாழைக்காய் கறி)

I often end up making a different recipe when the situation demands. This time, it was a simple matter of having only two vegetables, namely plantain and brinjal in the refrigerator. So I decided to try the unusual combination and it turned out tasty! I am happy to share the new recipe with you.


Plantain – 1 no, cut into medium sized cubes

Brinjal, large – 3 no, cut into medium sized pieces

Salt – to taste

Turmeric powder – ½ teaspoons

Oil – 2 teaspoon

Mustard – 1 teaspoon

Split urad dhal – 1 teaspoon

Curry leaves – a few 

For the masala powder:

Bengal gram dhal – 1 tablespoon

Whole urad dhal – 1 tablespoon

Red chili – 1-2, adjust to taste

Asafoetida powder – 1 generous pinch

White thil – 1 teaspoon

Method: Heat 1 teaspoon of oil in a kadai, fry all the ingredients for masala powder except thil. When the dhals turn golden brown, add thil and as the seeds crackle switch of the stove. Once cooled to room temperature, powder coarsely in a mixer grinder. Keep aside.

Heat 2 teaspoon of oil in the kadai, add split urad dhal; when it starts to change color add mustard seeds. When they sputter, add the vegetables, salt and turmeric powder. Mix well, add 1 tablespoon of water; cover and cook on low flame till the vegetables are done. Do not overcook the vegetables

Add the masala powder and mix well. Garnish with curry leaves. Remove from fire and serve hot with rice and sambar/ rasam.

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