Brinjal tomato curry / Kathirikai Thakkali Kadayal
This brinjal tomato curry commonly known as Kathirikai Thakkali Kadayal in Tamil is a common side dish in Tamil Nadu. This recipe is a kongunad version of Kathirikai gothsu which is simple and easy to make.
Equipment
- 2L pressure cooker
- Dal / Potato masher
Ingredients
- 2 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp chana dal
- ½ tsp split urad dal
- ⅓ cup shallots
- 3 dried red chillies
- 1 sprig of curry leaves
- 2 medium sized tomatoes
- 5 to 6 small sized brinjal
- ¼ tsp turmeric powder
- A pinch of asafoetida
- Salt to taste
- ½ cup water
- ½ tsp tamarind paste
Instructions
- In a small pressure cooker, add 2 tbsp oil. Once the oil is hot enough add mustard seeds. Add chana dal and urad dal once the mustard seeds crackle.
- Next add chopped shallots, red chillies and curry leaves. Saute till shallots are cooked.
- Once shallots turn translucent add chopped tomatoes. Saute till tomatoes turn mushy.
- Add chopped brinjal and saute for a few minutes.
- Now add required salt for the curry.
- Add in turmeric powder and asafoetida.
- Pressure cook on high flame for 2 whistles along with half a cup of water.
- Let the pressure release naturally.
- Add tamarind pulp or tamarind water at this stage after checking for tanginess of tomatoes. My tomatoes were too tangy so I skipped adding tamarind.
- Mash the curry slightly.
- Serve hot with a topping of ghee.
Notes
- This is a traditional kongunad style recipe where only red chillies are added for the heat.
- You can even add masala powders like red chilli powder, coriander powder and garam masala but it alters the taste of the recipe but will be good in a different style.
- You can substitute the masala powders with sambar powder also.
- You can even blend this finely and make it as a thogayal for rice / idli