Kathirikka Kadayal
Kathirikka Kadayal
Ingredients
- 1/2 kg brinjal, chopped
- 3 tomatoes, large, chopped
- 2 onions, chopped
- 10 green chilies, adjust to taste
- 4-5 garlic cloves
- 2 potatoes, small, optional, for a thicker consistency
- 2-3 dried red chilies
- 1/2 teaspoon mustard seeds
- a few curry leaves
- 1/2 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1/2 teaspoon turmeric powder
- 1-2 teaspoons red chilli powder, adjust to taste
- salt, to taste
- 2 glasses water
- fresh coriander leaves, for garnish
- 2-3 tablespoons oil
Instructions
- 1
Heat oil in a pressure cooker. Add mustard seeds. Once they splutter, add dried red chilies, curry leaves, cumin seeds, urad dal, and chana dal. Sauté until aromatic.
⏱️ 3 min
- 2
Add onions and garlic. Sauté until the onions turn soft.
⏱️ 5 min
- 3
Add chopped brinjal, green chilies, and potatoes (if using). Mix well.
⏱️ 2 min
- 4
Add turmeric powder, red chilli powder, and salt. Sauté for 2–3 minutes. Cover and cook for a few minutes before adding the tomatoes so the brinjal cooks faster.
⏱️ 5 min
- 5
Add the tomatoes and 2 glasses of water. Mix well, close the lid, and pressure cook for 4–5 whistles. This will take approximately 8-10 minutes of active cooking time once pressure is reached, plus time for pressure to build and release.
⏱️ 15 min
- 6
Once the pressure releases naturally (allow about 5-7 minutes for this), carefully open the lid. Strain the cooking liquid into a separate bowl. Mash the vegetables well using a potato masher.
⏱️ 5 min
- 7
Add the reserved cooking liquid back little by little to the mashed vegetables, stirring until you get the consistency you like. If you prefer it thinner, add a little hot water.
⏱️ 3 min
- 8
Check and adjust the salt. Bring it to a gentle boil, then switch off the heat. Garnish with fresh coriander leaves and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kathirikka Kadayal
- 1/2 kg brinjal, chopped
- 3 tomatoes, large, chopped
- 2 onions, chopped
- 10 green chilies, adjust to taste
- 4-5 garlic cloves
- 2 potatoes, small, optional, for a thicker consistency
- 2-3 dried red chilies
- 1/2 teaspoon mustard seeds
- a few curry leaves
- 1/2 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1/2 teaspoon turmeric powder
- 1-2 teaspoons red chilli powder, adjust to taste
- salt, to taste
- 2 glasses water
- fresh coriander leaves, for garnish
- 2-3 tablespoons oil
Instructions
- 1
Heat oil in a pressure cooker. Add mustard seeds. Once they splutter, add dried red chilies, curry leaves, cumin seeds, urad dal, and chana dal. Sauté until aromatic.
⏱️ 3 min - 2
Add onions and garlic. Sauté until the onions turn soft.
⏱️ 5 min - 3
Add chopped brinjal, green chilies, and potatoes (if using). Mix well.
⏱️ 2 min - 4
Add turmeric powder, red chilli powder, and salt. Sauté for 2–3 minutes. Cover and cook for a few minutes before adding the tomatoes so the brinjal cooks faster.
⏱️ 5 min - 5
Add the tomatoes and 2 glasses of water. Mix well, close the lid, and pressure cook for 4–5 whistles. This will take approximately 8-10 minutes of active cooking time once pressure is reached, plus time for pressure to build and release.
⏱️ 15 min - 6
Once the pressure releases naturally (allow about 5-7 minutes for this), carefully open the lid. Strain the cooking liquid into a separate bowl. Mash the vegetables well using a potato masher.
⏱️ 5 min - 7
Add the reserved cooking liquid back little by little to the mashed vegetables, stirring until you get the consistency you like. If you prefer it thinner, add a little hot water.
⏱️ 3 min - 8
Check and adjust the salt. Bring it to a gentle boil, then switch off the heat. Garnish with fresh coriander leaves and serve hot.
⏱️ 2 min