ChettinadStyle Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy is a flavorful curry made with brinjals and can be served with hot steamed rice as well as with our regular South Indian tiffin items
The meat is restricted to fish, prawn, crab, chicken and lamb. Chettinad Cuisine has its own distinctive taste with the use of spices - both whole and ground that add to the flavour
Then make the paste of onion, followed by tomato and then ginger-garlic together. This prawngravy is a fata-fatgravy, yes it consumes your time very less
De shell prawnsand just run knife along the back of it to remove the black vein of it. This dish is from Chettinad region which is part of Tamil Nadu state in South India and their cuisine is called Chettinad Cuisine
Clean the dried prawns carefully to remove dirt, drain and keep aside. Today is Mother's Day and my parents are on a vacation to UK and Europe and am missing my Mom a lot
Heat oil in a kadai and add in the grounded powder and saute it untill itz aroma gets released. Evaporate extra water to bring it to a semi gravy consistency
I love experimenting with different paneer recipes but tend to default to tried and tested recipes - like this paneerbutter masala, kadai paneer, or Cashew chilli paneer - when it comes to cooking for guests
If the gravy is too thick you can adjust the water quantity. Transfer this shallot-tomato mixture to the mixer containing the coarse masala powder and process them to make a smooth paste
A simple step by step recipe with no complications for making Bhindi masala, which is a tempting semi dry gravy that goes very well with chapatis, phulkas, Rotis, Naan and Jeera Rice
I made it into a semi-drygravy ( Kadai Vegetable). If you want more gravy add more water/cream. Today, I am sharing restaurant style Spicy Mixed Vegetable Curry
Now add ground onion-tomato paste and saute well. Here pan roasted capsicum is cooked in onion-tomato-nuts masala, which makes it fingerlicking delicious
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