Name: Tangy Baingan Ginger Gravy / Kathirikkai Puli Inji recipe by Subhashni Venkatesh at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Large Size Violet Brinjal with less seeds 1; Ginger 50 gms; Tamarind Juice from a lemon size tamarind 400 ml; Fenu greek seeds 1 tea spoon; Jagerry Powder goose berry size; Red chilli powder 1 tea spoon; Turmeric powder 1/4 teaspoon; Asafoetida powder 1/2 teaspoon; Sesame /Gingelly Oil 5 tb spoons; Mustard seeds 1/2 tea spoon; Red Chillies 2; Curry leaves few

ABOUT Tangy Baingan Ginger Gravy / Kathirikkai Puli Inji RECIPE

I tasted this recipe in a marriage and got the recipe from the chef. Till he gave me the recipe, I never found out this pickle like gravy was made of Egg plants. This tastes heavenly to have with rotis, upma, idli, bread and curd rice. This can be refrigerated for a week and used. A no onion no garlic recipe to make during coming Navaratri season..

Ingredients Serving: 4

Large Size Violet Brinjal with less seeds 1
Ginger 50 gms
Tamarind Juice from a lemon size tamarind 400 ml
Fenu greek seeds 1 tea spoon
Jagerry Powder goose berry size
Red chilli powder 1 tea spoon
Turmeric powder 1/4 teaspoon
Asafoetida powder 1/2 teaspoon
Sesame /Gingelly Oil 5 tb spoons
Mustard seeds 1/2 tea spoon
Red Chillies 2
Curry leaves few

Instructions

In a pan dry roast fenu greek seeds to golden brown, powder it and keep aside.
Wash the Egg plants and cut in to small pieces. Peel off the ginger and slice to thin pieces.
Heat a kadai with 2 tb spoons of oil and fry the egg plant pieces and ginger slices till the eggplant pieces become light brown.
Once the roasted stuff get cooled, give few turns in the blender and make to a coarse paste and keep aside.
Now heat the pan with the remaining oil.
Do the seasoning with mustard, red chillies and asafoetida.
Once they splutter add the curry leaves.
Pour the tamarind juice.
Throw in some turmeric powder, red chilli powder, salt and jagerry.
Now add the paste to the boiling tamarind pulp and mix well.
Allow to boil, till the oil separates.
Now sprinkle the roasted and powdered methi seeds and mix well.
Store in a clean, dry container.

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