Kathrikka Vindaloo

KATHRIKKA VINDALOO OR BRINJAL VINDALOO

Vindaloo is a Goan style curry dish. This type of curry has vinegar, sugar, fresh ginger and spices as main ingredient which gives it that special flavour. This is normally made with non-veg items like chicken, mutton,pork or prawns, but here I have tried it with Brinjal for the Veg version of it. We will not be using the whole spice set as we would do with non-veg. This is a slightly modified version of the original vindaloo recipe, to keep the taste intact for the veg version. Lets see how to make this Brinjal Vindaloo.

Kathrikka Vindaloo

Ingredients :

For Curry :

1.  Long round brinjal - 3 Nos
2. Onion - 2 Nos (Chopped Lengthwise)
3. Tomato - 1 No.(Chopped Lengthwise)
4. Vinegar - 1 tablespoon
5. Sugar - 1/4 tablespoon
6. Salt - as reqd

For Seasoning :

1. Oil - 1 tablespoon
2. Mustard - 1 teaspoon
3. Curry Leaves - Few Springs

 For Grinding :

1. Mustard - 1/2 teaspoon
2. Fenugreek (Uluva) - 1/2 teaspoon
3. Ginger - 1 finger length piece
4. Garlic - 5 flakes
5. Jeera Seeds - 1/2 teaspoon
6. Kashmiri Chilly Powder - 2 Tablespoon (according to your spice requirement)

 Preparation : 

• In a Mixer-Grinder, crush together mustard and fenugreek. 
• Then add ginger and garlic and grind it well.
• Then add the Kashmiri Chilly Powder and grind it oncwell to make a thick paste. Add water if required.
• Cut the Brinjal into 1 inch lenghtwise piece and put it in water and keep so that it doesn't change colour. 

 Cooking Method :

• Heat a kadai. Add a tablespoon of oil. 
• Splutter mustard seeds in the hot oil.
• Add curry leaves and saute once.
• Add the chopped onions and saute till turns pink.
• Add the chopped tomatoes and saute well till the tomatoes get smashed well.
• Now add the ground masala paste and mix well till the raw smell goes and the oil starts to leave the sides.
• Add the chopped brinjal pieces and required salt and mix well so that the masala gets coated well on all the brinjal pieces.
• Add little vinegar and required water and cook the brinjal.
• When the brinjal pieces are cooked well, add little sugar and mix well and put off the stove.
• Delicious Brinjal Vindaloo is ready to be served.
• This tastes good with steamed rice and chappathi.

Note : Do not add excess of mustard and fenugreek while grinding, as it will give a bitter taste. Just add it for the flavour.

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Hope you enjoyed this recipe. Meet you again with another interesting recipe. Till then its bye from Veena.