Kathirikai Masala Fry / Eggplant Fry

This Eggplant Masala Fry is almost similar to Stuffed Eggplant Fry and it is even simple to make. I got this recipe from one of my friends and it will be very good with sambar or any variety rice.

Time of Preparation : 20 to 30 minutes
Spice level : 3 out of 5
No of Servings : 2

Ingredients:

• Small Eggplant (Brinjals) – 8 (cut them length wise 6 to 8 pieces each)
• Salt – to taste
• Oil – 3 tsp
• Turmeric powder – 1/4 tsp
• Tamarind – Marble size

For Seasoning:

• Mustard seeds – 1/2 tsp
• Curry leaves – a few
• Asafoetida – a pinch

Masala to Grind:

• Red chillies – 5
• Black Pepper – 8 to 10
• Coriander seeds – 1 tbsp
• Channa dal – 1 tbsp
• Peanuts – 1 tbsp
• Sesame seeds – 1 tbsp
• Coconut – 2 tbsp
• Oil – 1 tsp (optional)

Method of Preparation:

1. Dry roast all the ingredients in the masala to grind or roast them in a tsp of oil.
2. Let it cool and grind them.
3. Heat oil in a pan and add the mustard seeds followed by the asafoetida and curry leaves.
4. Now add the cut brinjals and turmeric powder.
5. Add lthe salt salt and combine well.
6. Now extract tamarind juice from the tamarind and add it to the brinjal.
7. Cover and cook in the medium flame.
8. When they are 80% cooked add required amount of ground powder and cook for another 5 minutes.
9. Serve hot with sambar or rasam rice.

Note:

• If there is more masala, store it in a airtight container and use it whenever needed.
• It is almost similar to Stuffed Eggplant Fry.