‘Kathirikka mezhukkuvaratti’ is a quicky – it can be prepared in 15 minutes.
It can be prepared with the regular purple brinjals, but it doesn't turn that crispy. I remember all of us at home vying to pick up the dark crispy pieces. I would try to make them all crisp by putting them on my 'tava' and roasting them so that each piece would be touching the tava and turning crisp! Now I use the long green brinjals which are less fussy and easier to handle!
Long green brinjal – 750 gms – chopped into thin long (1” strips)
Oil – 3 -4 tbsps
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Coriander-cumin powder – 3 tsps
Red chilli powder – 1 tsp
Heat 2 tbsps oil in a kadai, add jeera.
When it splutters, add the brinjals, turmeric, coriander-cumin and red chilli powders and salt.
Cover and cook on low flame for 5 mins.
Add 1 more tbsp of oil and fry for 10 mins (or more if required) without covering.
Sambar powder can be used instead of coriander-cumin powder and red chilli powder.
© Copyright 2011. Brinda Balasubramonian.