Kathirikai masiyal for idli | Brinjal kadayal for idli
kathirikkai masiyal | Brinjal kadayal recipe – Simple recipe with brinjals, tomatoes, and very few ingredients. This curry can be had with idli, dosa, and even with rice.
![kathirikkai kadayal](https://www.jinooskitchen.com/wp-content/uploads/2020/04/jinoos-kicthen-1-724x1024.jpg)
Every dish has its own variations. When talking about kathirikkai kadayal, there are n no of recipes and cooking techniques which makes difference in the taste of the curry. Even a very small change can bring whole new dimension of the curry.
This recipe is from a humble dear friend of mine and is totally a kongu style traditional recipe. We make the brinjal bajji a little different in a pressure cooker while she suggested trying this method. addition of semi-cooked shallots was top class and my family including my little one has become a fan of this dish.
Making this kathirikkai kadayal is just a two step process
- Cooking the brinjal and tomato with few spices
The first step is to cook the brinjal and tomato along with very few ingredients in an open pan rather than a pressure cooker. The taste vastly changes if using a pressure cooker. Let it cook in medium heat until completely cooked and soft.
- Tempering the curry
lot of shallots are used for tempering and most importantly they are semi cooked keeping the slight crunch retained.
Some of the brinjal recipes
- biryani-dalcha-recipe, brinjal curry for biryani
- kathirikkai gothsu recipe
- vangi-bath-recipe – brinjal rice recipe
- brinjal chutney
- brinjal-soya-bean-curry
- brinjal-potato-porial
- easy brinjal puli kuzhambu recipe
![kathirikkai kadayal recipe](https://www.jinooskitchen.com/wp-content/uploads/2020/04/kathirikkai-kadayal-2.jpg)
kathirikkai masiyal recipe video
How to make Brinjal bajji recipe
Cooking the brinjals and tomatoes
To make this dish, firstly take a deep pot/pan. I use mud pot for any kadayal/masiyal. Put in chopped brinjals and chopped tomatoes.
![brinjal tomato kadayal](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics.jpg)
Also add chopped green chillies and salt. we dont add any other spices. So go ahead in adding enough green chillies for the spice.
![brinjal tomato kadayal](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics2.jpg)
Add enough water , close and cook until the vegetables are completely cooked and soft. Cook it in medium heat while stirring in between.
![kathirikkai kadayal recipe](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics3.jpg)
Open once done, Mash it well until there are no chunks found. add little water to bring it to consistency needed and check the salt.
![kathirikkai kadayal recipe](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics4.jpg)
Tempering the curry
Heat coconut oil in a kadai and crackle mustard seeds and add curry leaves.
![](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics5.jpg)
Prepare the shallots ahead. If bigger ones, cut it into two and keep them ready. Add salt and start frying until it turns translucent. Need not brown the onions.
![kathirikkai kadayal recipe](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics6.jpg)
Pour the tempering over the curry and mix well.
![kathirikkai kadayal recipe](https://www.jinooskitchen.com/wp-content/uploads/2020/04/brinjal-tomato-kadayal-step-pics7.jpg)
serve hot with idli/dosa.
![kathirikkai kadayal recipe](https://www.jinooskitchen.com/wp-content/uploads/2020/04/kathirikkai-kadayal-2.jpg)
Brinjal kadayal recipe
kathirikkai masiyal recipe
Ingredients
- 2 cups brinjal chopped roughly
- 2 no tomatoes chopped roughly
- 3 no green chilli chopped
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 cup water
for tempering
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 3/4 cup small onions cut into two
- 1/8 tsp salt
Instructions
- firstly, take the chopped brinjal, tomatoes, green chillies with salt, turmeric powder and water in a pot/pan.
- Mix everything. close and cook until soft.
- mash the curry until no chunks are found.
For tempering
- heat oil and crackel mustard seeds and curry leaves.
- further add shallots and salt.
- fry until shallots turn translucent. do not brown the onions.
- add the tempering to the curry. mix well and serve.