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We hope you got insight from reading it, now let’s go back to tanjore style kathrikaai masiyal / aubergine lentil stew recipe. You can cook tanjore style kathrikaai masiyal / aubergine lentil stew using 14 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Tanjore style Kathrikaai Masiyal / Aubergine Lentil stew:
- You need 6 Aubergine Chopped
- Get 4 tomatoes Chopped
- Prepare tamarind extract
- Provide 1 cup Moong dal Cooked
- Prepare salt
- Provide 1/4 tsp turmeric
- Use 3 tbsps Sesame oil
- Prepare 3 Green chillies
- You need 3 chillies dry red
- Provide curry leaves
- Take 1 tsp mustard seed
- Use 1 tsp fenugreek
- Get 1 tbsp chana dal
- Get 1 tbsp white urad daal
Steps to make Tanjore style Kathrikaai Masiyal / Aubergine Lentil stew:
- Pre-requisites : 1) Pressure cook the moong dal and mash it with the help of a ladle or you can mash it in a blender. 2) soak gooseberry sized tamarind in lukewarm water for 10 minutes and then take the extract by adding some more water to it. It should come up to one and a half cup. This method helps in taking extract out easily.
- Take a kadaai, and keep it on medium heat. Add sesame oil, and add all the ingredients listed under "tempering". Once they turn golden brown in color, add the chopped aubergine and tomatoes. Saute them and allow it to cook until aubergines turn tender and tomatoes become mushy. Add required amount of salt.
- Once the vegetables are cooked, add the tamarind extract and allow it to boil until the raw smell of the tamarind goes. Add turmeric.
- Once this concoction starts boiling add the cooked, mashed moong dal and mix continuously. After you add the dal allow it to boil for a minute, take off from heat and transfer it to a serving dish. The consistency should not be too thick or too runny.
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