Katta Kathirikka (Side dish for Biriyani).

Katta Kathirikka (Side dish for Biriyani).

To Roast & Grind

1. 1. Fenugreek Seeds: 5-6 seeds
2. 2. Mustard: 1 spoon
3. 3. Cumin (Jeera): 1 spoon
4. 4. Pepper Corn: 1 spoon
5. 5. Curry Leaves: 5-6 leaves.
6. 6. Cooking Oil: 2 spoons

Main

1. Indian Brinjal (the small purple ones): 4-5 nos
2. Tomatoes: 2 nos
3. Green chillies: 3 nos
4. Tamarind Extract: As required
5. Salt: As required.
6. Coriander Leaves: Optional
7. Turmeric Powder: a pinch
8. Chilly Powder: a pinch

• In a flat bottom pan, splutter mustard seeds in 2 spoons cooking oil.
• Add Cumin seeds, Fenugreek seeds, Pepper corn and roast. Ensure that fenugreek does not burn
• Add curry leaves and allow it to cool.
• Grind the mixture with 2 tomatoes and green chillies to a smooth paste.
• In a kadai, add cut brinjal, Salt, a pinch of turmeric, a pinch of chilly powder and bring to boil (covered) until brinjals are soft and cooked.
• Add the ground paste to the cooked brinjal and cook further until the brinjals are soft (almost mashed but with a few lumps).
• Check Salt, Spice levels (add if necessary and boil till raw smell disappears).
• Add 1 spoon (or as required) of tamarind paste (extract) or less (as per taste) and mix well.
• Allow to simmer for a few mins.

This makes up for an excellent side with Biriyanis and is pretty easy to make as well.

Enjoy !!!!

~ S Menon