10 Dec 2010

Katharikai Kudaimilagai Thuvaiyal [Brinjal Capsicum Thuvaiyal]

         Brinjal is one of my favourite vegetables and I love them in whatever form or shape. This is one easy dish which comes handy when time is the issue, esp if you are working. It is a good way to include veges in your diet.
        This thuvaiyal has sweet, sour, spicy flavours which is tied together by the subtle hint of the asafoetida.

Katharikai/Brinjal [big]:1
Capsicum [any colour]:1.
Green chillies: 4.
Channa dhal / kadalai paruppu: 2 tbsp.
Tamarind: lime size ball.
Tumeric powder: 1/2 tsp.
Jaggery: 1 tsp.
Asafoetida: 1/4 tsp.
Salt: to taste.
Gingelly oil/ vegetable oil :2 tsp
Water: 100mls.

To temper:
Mustard seeds: 1/2 tsp.
Urad dhal: 1/2 tsp.
Asafoetida powder: 1/4 tsp.

1.Chop the brinjal, green chillies and capsicum into small chunks. Soak the tamarind in about 100mls of water and extract the pulp.
2.Heat oil in a kadai. Add the dhal and fry for 1 min. Add the brinjal and saute until soft which will take 8-10 mins.
3.Add the tumeric, capsicum and chillies and saute until soft.
4.Add the tamarind extract and salt. Simmer for 8-10 mins to get rid of the raw smell of tamarind.
5.Add the jaggery and put of the flame. Cool and grind to a smooth paste.
6.Temper the mustard, urad dhal and asafoetida in 1 tsp of oil and add to the thuvaiyal. Mix well.

Serve with rice, idlis or dosas.
This can be stored for 4-5 days in the refrigerator. Do not add too much water when grinding. You can use 7-8 small brinjals instead of one large one. Reduce or increase the number of chillies according to your taste.


Scribbled by Reva.

1 comment:

Priya Suresh said...

Fingerlicking thuvaiyal, beautiful clicks..

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