INGREDIENTS:

Kaaya vaitha uppukari : Quarter kilo

Brinjal: Quarter kilo

Tomato: One

Onion: 100 gm

Ginger , garlic and coconut: In paste form separately

Turmeric powder and sombu: One Tsp each

Chilli powder: 50gm

Mustard seeds: Quarter Tsp

Oil: 50 ml

Salt: To taste

Coriander and curry leaves: Few

METHOD

Cut the chicken into desired size, but not too small. Marinate the chicken with the salt and turmeric powder and keep it aside.

Heat oil in a large pan and add the mustard seeds and Sombu, curry leaves, chicken and onion and tomato. Saute for a minute.

Add the ginger and garlic paste, salt and chilli powder.

Cut the brinjal into four long pieces and add it now and cook for 10 minutes. Next add the coconut paste and sombu. Keep on heat for some more time and serve hot.

Chef G.Tamil Mani worked with Fortune Park JP Celestial, Bengaluru before joining Hotel Fortune Pandiyan,Madurai

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