Kathirikkai sadham
Nov 25th 2007MargeFood & Recipes & Vegetarian
Also known as “Curried brinjal or aubergine rice”. This recipe has been tried and test by Paolo. If you like things nice and spicy give this dish a try!
Ingredients:
- 4 cups rice, cooked
- 2 cups sliced Japanese aubergines (cut them in half lengthwise, then slice into 1/2-cm thick half-moons)
- 2 tsp ginger-garlic paste
- 2 fresh green chillies, cut into very thin rounds (optional)
- 1 tsp salt
- 4 tsp oil
- 2 medium onions, sliced thin
- 1 tsp coriander powder
- 1 tsp whole cumin seeds
- 1 tsp mustard seeds
- 5-6 fresh curry leaves
- 1/2 tsp garam masala (optional)
- 2 tsp fresh coriander leaves, for garnish
Method:
- Sprinkle salt over the aubergines, then mix with the ginger-garlic paste. Place in a colander, and put something heavy on top (a large bowl of water is what I used), so that the bitter juices drain away.
- In a pan, heat 2 tsp oil and pop the mustard seeds and green chillies if using. Add in the sliced aubergines and stir well.
- Cook on medium high, stirring occasionally, until the aubergine is cooked and acquiring brownish spots. Set aside.
- In a large pan, heat the remaining oil. Add the curry leaves, cumin seeds, coriander powder and garam masala and fry for 30 seconds until the cumin seeds turn a darker shade of brown.
- Add the sliced onions, mix well and cook on medium high, until they start to turn golden brown. (Add an extra tsp of oil if you wish.)
- Put in the rice and stir well, keeping it on the heat until it is warmed through. Mix in the cooked aubergines and check for salt.
- Serve hot with a side of chilled tomato or cucumber raita, pickle and papads.
Thanks for the recipe Paolo.

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