Easiest Way to Fall Perfect Aubergine Roast / Kathrikaai podi-thoovi Karamadhu

Katharine Nunez
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Easiest Way to Fall Perfect Aubergine Roast / Kathrikaai podi-thoovi Karamadhu
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Easiest Way to Fall Perfect Aubergine Roast / Kathrikaai podi-thoovi Karamadhu Delicious, fresh and tasty.

Aubergine Roast / Kathrikaai podi-thoovi Karamadhu. Roast all the ingredients under the table "Roast and Grind"into golden brown color. Grind this into a fine powder. In a pan, add oil and mustard seeds and when it crackles add the brinjals (drain the water and add it) Great recipe for Ash-gourd in sour curd sauce / Pooshanikaai Mor-Kuzhambu.

You can have Aubergine Roast / Kathrikaai podi-thoovi Karamadhu using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Aubergine Roast / Kathrikaai podi-thoovi Karamadhu

  1. It’s 500 grams of brinjal cut (juliennes).

  2. Prepare of / Asafoetidahing.

  3. Prepare of sea salt.

  4. You need a few of curry leaves.

  5. Prepare of vegetable oil.

  6. You need 3 tbsps of chana dal.

  7. It’s 3 tbsps of white urad daal.

  8. It’s 1 tbsp of coriander seed.

  9. Prepare 50 grams of coconut grated.

  10. Prepare 9 of chilles dry red.

  11. You need of vegetable oil.

  12. You need of sea salt.

  13. You need 1 tsp of mustard seed.

  14. Prepare 1 tsp of chana dal.

  15. It’s 1 tsp of white urad daal.

Aubergine Roast / Kathrikaai podi-thoovi Karamadhu instructions

  1. Take a kadaai keep it on medium heat, add 2 tbsp oil, add a pellete of solidified asafoetida or powdered asafoetida, once the asafoetida fries add in the ingredients under the "to roast and grind" list. Switch off the flame and then add the coconut..

  2. Take a blender jar and transfer the freshly roasted mixture. Grind it to a coarse powder..

  3. In the same kadaai, on medium heat, add the ingredients under "Tempering" list..

  4. Once the dals turn brown, add in the cut brinjal/ aubergine, and saute them. Cook it till tender, this will take about 8-10 minutes.Stir in between so that the brinjal does not burn..

  5. Once the brinjal gets soft, add in the ground powder and saute them evenly. Garnish with chopped coriander and transfer it to a serving bowl..