Kathirikai bonda puli kootu | Brinjal/Eggplant Urad dal bonda tamarind curry


Kathirikai bonda puli kootu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Rice | Type: Kootu, Dry curry

Ingredients

  • Kathirikai [Brinjal or eggplant] – 5 [slice lenthwise]
  • Tamarind – Small gooseberry [nelikkai] size [Soak tamarind in ¼ cup of warm water, squeeze, filter & extract tamarind puree/water]
  • Toor dal – 2 tbsp
  • Bengal gram – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 3 tbsp
  • Water as needed.

For roasting & grinding [Ingredients & Method]

  • Coriander seeds – ½ tbsp
  • Dry red chilli – 2
  • Coconut – 2 tbsp [grated]
  • Heat 1 tbsp oil in a pan then roast above ingredients & grind to fine or coarse powder.

For seasoning

  • Urad dal – ½ tbsp
  • Bengal gram – ½ tbsp
  • Curry leaves – 1 spring
  • Mustard seeds – 1 tbsp

For Making bonda [Ingredients & Method]

  • Urad dal – ¼ cup [5 tbsp]
  • Salt to taste
  • Oil – ¼ ltr
  • Wash & soak urad dal for 2 hours then grind with salt. [Don’t add water while grind]. Then shape small balls.
  • Heat oil in a pan then deep-fry till golden brown [In medium hot oil].

Method

  • Wash & boil toor dal & Bengal gram in a pressure cooker for 4 whistles.
  • Boil eggplant with turmeric & salt added water till soft. In the same pan add tamarind water mix well.
  • Add asafetida, salt, boiled toor dal & Bengal gram mixture, freshly ground powder, jaggery mix well & let it boil.
  • Heat oil in a pan then seasoning with mustard seeds, Bengal gram, urad dal & curry leaves.
  • When boiling add fried bondas mix well & cut off heat. Then add seasoned ingredients & serve hot with rice

Brinjal bonda tamarind curry

Brinjal bonda tamarind curry


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