KATHIRIKAI PACHADI/ BRINJAL DIP – A FAMOUS ACCOMPANIMENT FOR YOUR BIRYANI DISHES

This is most famously made as an accompaniment for Biryani. Its a very typical south Indian dish. Its simple and delicious. Its slightly sweet slightly spicy and slightly sour! 😀

I usually make it along with vegetable Biryani or chicken Biryani at home.  The vegetable biryani is a rice cooker version so its super easy and quick once you have all the veggies cut and ready.

brinjal – 2 big
mustard seeds – 1/2 tsp
dried red chilly, broken into two – 1
cardamom – 1
cloves – 3
cinnamon – thin 2 inch piece
ginger garlic paste – 1 tsp
curry leaves – 10
onion, sliced – 1
garlic, peeled and sliced thin – 4 cloves
tomato, chopped – 1/2
green chilies, slit – 1
chili powder – 1/2 tsp
cumin powder – 1/2 tsp
fish curry masala – 1 tbsp
tamarind – 1 tbsp soaked in 1/2 cup hot water and then extract the juice.
tomato puree – 1 tbsp
white vinegar – 1 tbsp
sugar – 1 to 2 tbsp depending on your taste
salt to taste

• Cut the brinjals into wedges and slightly mix with a bit of salt. deep fry them till slightly browned. Drain them on a kitchen towel. keep aside

• In a wok, heat about 4 tbsps of oil. Add the mustard seeds. After they start popping, Add the cinnamon, cloves , cardamom
• Add the dried chilly and the curry leaves.
• Add the onions and fry till slightly brown. Add the ginger garlic paste and saute for a few more seconds till the raw smell leaves.
• Add the sliced garlic and green chilies.
• Add the chilli powder , cumin powder and the fish curry powder. saute for 30 seconds.
• Add the tomato and close and cook for a few minutes till it becomes mushy.
• Add the fried brinjal and some salt.
• Add the tamarind water and let it simmer.
• When the water level has gone down a bit, add the tomato puree vinegar and sugar. mix well.
• Add more water if need be to get the consistency required.