Kaththirikkai Kochchu
Ingredients
Large Eggplant - 1
Tamarind Extract - 1 1/2 cups
Sesame Oil
Mustard - 1 tbsp
Fenugreek - 1 tsp
Chana Dhal - 1 tbsp
Hing
Turmeric Powder
Salt - To taste
For Powder:
Fry in little oil and grind to powder
Corriander seeds- 2 tsp,
Red chillies - 10
Kadalaiparuppu - 2 tsp
Method:
- Cut eggplant into small cubes, try to avoid seeds
- Heat oil in a vessel - add Hing powder- then mustard, fenugreek, and
chana dhal - after mustard splutters add the eggplant pieces.
- Add more oil if required till the eggplant pieces shrink.
- Add tamarind extract, salt and let it boil till the pieces go out of shape
and become like chutney
- Add turmeric powder little and the ground powder - and let it boil for
some more time till oil floats on top
- Optional - before removing from fire add little powdered fenugreek to the
mixture.
Store in a dry container. Can be refrigerated and preserved for
long. Serve with hot-rice.
