Ingredients

• 4 thin brinjals (egg plant)
• 1 large tomato
• 1 large Onion
• Coriander leaves
• Mustard seeds (1 tbsp)
• Jeera (1 tbsp)
• Dahi/Sour Curd 500 g
• Oil (6 tbsp)
• Haldi (1/4 tbsp)
• 1/2 tbsp red chilli powder
• 1/4 tbsp garam masala
• 1 green chilli
• 2 red dry chillies
• Salt to taste

How to Make Thayir kathrikai

• Slice each brinjal into 4 pieces.
• Add 1 tbsp haldi and 1 tbsp salt to the sliced brinjals. Mix them well and leave it for 5 minutes.
• Add 3 tbsps of oil in a pan and fry the brinjal for 15 minutes in medium fire. Keep aside.
• In the meantime, add a cup of water to the curd and mix well with a spoon.
• In the frying pan, add 3 tbsps of oil. Heat it.
• Splutter mustard seeds and jeera and red chillies and sliced onions. Fry them.
• Add the sliced green chilli and fry.
• After the onions are fried, add sliced tomatoes, red chilli powder and garam masala and fry them for 5 minutes in medium heat till the water evaporates and gravy gets thickened.
• Leave the tomato gravy to cool.
• Meanwhile, add 1/2 tbsp of salt in curd and mix properly. Add the brinjals to curd and soak them in it.
• Add the tomato gravy to curd and mix well.
• Garnish with coriander leaves and serve.