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Aubergine Roast / Kathrikaai podi-thoovi Karamadhu
Aubergine Roast / Kathrikaai podi-thoovi Karamadhu

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We hope you got benefit from reading it, now let’s go back to aubergine roast / kathrikaai podi-thoovi karamadhu recipe. You can cook aubergine roast / kathrikaai podi-thoovi karamadhu using 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Aubergine Roast / Kathrikaai podi-thoovi Karamadhu:
  1. Prepare 500 grams brinjal cut (juliennes)
  2. Prepare / Asafoetidahing
  3. Use sea salt
  4. Provide a few curry leaves
  5. You need vegetable oil
  6. Take 3 tbsps chana dal
  7. Prepare 3 tbsps white urad daal
  8. Take 1 tbsp coriander seed
  9. You need 50 grams coconut grated
  10. Prepare 9 chilles dry red
  11. Prepare vegetable oil
  12. Get sea salt
  13. Use 1 tsp mustard seed
  14. Prepare 1 tsp chana dal
  15. Take 1 tsp white urad daal
Instructions to make Aubergine Roast / Kathrikaai podi-thoovi Karamadhu:
  1. Take a kadaai keep it on medium heat, add 2 tbsp oil, add a pellete of solidified asafoetida or powdered asafoetida, once the asafoetida fries add in the ingredients under the "to roast and grind" list. Switch off the flame and then add the coconut.
  2. Take a blender jar and transfer the freshly roasted mixture. Grind it to a coarse powder.
  3. In the same kadaai, on medium heat, add the ingredients under "Tempering" list.
  4. Once the dals turn brown, add in the cut brinjal/ aubergine, and saute them. Cook it till tender, this will take about 8-10 minutes.Stir in between so that the brinjal does not burn.
  5. Once the brinjal gets soft, add in the ground powder and saute them evenly. Garnish with chopped coriander and transfer it to a serving bowl.

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