Kathirikkai thokku

Serves 1
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Directions

  1. 1Cut the eggplant in half and fry in oil.
  2. 2Cut the eggplant in half and fry in oil.
  3. 3Cut the eggplant in half and fry in oil.
  4. 4Add cumin, fennel, mustard seeds, pepper and curry leaves in a pot with oil.
  5. 5Add cumin, fennel, mustard seeds, pepper and curry leaves in a pot with oil.
  6. 6Add cumin, fennel, mustard seeds, pepper and curry leaves in a pot with oil.
  7. 7Add green chilies and chopped onions and cook.
  8. 8Add green chilies and chopped onions and cook.
  9. 9Add green chilies and chopped onions and cook.
  10. 10Add chili powder, coriander powder, turmeric and salt.
  11. 11Add chili powder, coriander powder, turmeric and salt.
  12. 12Add chili powder, coriander powder, turmeric and salt.
  13. 13Add chopped tomato.
  14. 14Add chopped tomato.
  15. 15Add chopped tomato.
  16. 16Fry sesame seeds, fenugreek seeds and peanuts and grind into a paste.
  17. 17Fry sesame seeds, fenugreek seeds and peanuts and grind into a paste.
  18. 18Fry sesame seeds, fenugreek seeds and peanuts and grind into a paste.
  19. 19Add the fried eggplant to the tomatoes mixture.
  20. 20Add the fried eggplant to the tomatoes mixture.
  21. 21Add the fried eggplant to the tomatoes mixture.
  22. 22Add the sesame seeds and peanuts paste and mix.
  23. 23Add the sesame seeds and peanuts paste and mix.
  24. 24Add the sesame seeds and peanuts paste and mix.
  25. 25Add tamarind juice.
  26. 26Add tamarind juice.
  27. 27Add tamarind juice.
  28. 28Cook in low flame for 5-6 minutes.
  29. 29Cook in low flame for 5-6 minutes.
  30. 30Cook in low flame for 5-6 minutes.

Ingredients

  • eggplant
  • eggplant
  • eggplant
  • oil
  • oil
  • oil
  • 1 spoon cumin seeds
  • 1 spoon cumin seeds
  • 1 spoon cumin seeds
  • 1 spoon fennel seeds
  • 1 spoon fennel seeds
  • 1 spoon fennel seeds
  • 1 spoon mustard seeds
  • 1 spoon mustard seeds
  • 1 spoon mustard seeds
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 ladle oil
  • 1 ladle oil
  • 1 ladle oil
  • 2 green chilies
  • 2 green chilies
  • 2 green chilies
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon coriander powder
  • 1 tablespoon coriander powder
  • 0.5 spoon turmeric
  • 0.5 spoon turmeric
  • 0.5 spoon turmeric
  • salt
  • salt
  • salt
  • 1 medium tomato
  • 1 medium tomato
  • 1 medium tomato
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 0.25 spoon fenugreek seeds
  • 0.25 spoon fenugreek seeds
  • 0.25 spoon fenugreek seeds
  • 3 tablespoon peanuts
  • 3 tablespoon peanuts
  • 3 tablespoon peanuts
  • size of a gooseberry tamarind
  • size of a gooseberry tamarind
  • size of a gooseberry tamarind
  • water
  • water
  • water

Equipment

knifefrying panspoonbowlpot
Kathirikkai thokku | Clip Recipe