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4 thin brinjals (egg plant)
1 large tomato
1 large Onion
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.
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