|Kadanja kathirikkai - Mashed brinjal in tangy tamarind and tomato sauce.|
|Bought them on May 20, 2013 from stop and shop.|
|One Tomato plant for $3.99|
|This 6 eggplants pack is for $ 3.99 only....eggplants always comes in deal.|
|Our garden space.|
Eggplant / brinjal - 1/2 kg
unripe tomato - 1 or 2
tamarind - small lemon size
green chilly - 5
red onion - 1
turmeric powder - a pinch
asafoetida (hing) - a pinch
garlic - 5 cloves
coconut oil - 1 tbsp
curry leaf - 1 sprig
dry red chilly - 2
mustard - 1/2 tsp
urad dal - 1/2 tsp
cumin - 1/2 tsp
Extract the tamarind juice. Keep aside.
In a pressure cooker vessel add 1 cup water, finely chopped onion, chopped brinjal, finely chopped tomato, slit green chillies, peeled garlic, turmeric , hing, tamarind juice .
Bring to three whistles and switch off.
Add required salt and mash this using a spatula to a coarse state.
DO NOT mash in a blender.
In a tempering wok, heat oil, add mustard and as it starts cracking, add cumin, urad dal, curry leaf, dry red chilly. Pour this over the mashed eggplant.
Kadanja kathirikkai is ready!
Serve as side dish with dal rice, curd rice,roti, idly dosa.