Ennai Kathirikai & Urulai Roast Combo Kit

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash Kathirikai (Brinjal) and curry leaves Wipe Kathirikai (Brinjal) thoroughly and make X cut without cutting fully.

1. Heat one-fourth of the oil in a pan/kadai on medium heat for 30 seconds.
2. Add slit kathirikai and sauté for 3 minutes.
3. Transfer the kathirikai to a different vessel.
4. In the same pan/kadai add remaining oil and heat on medium heat for 1 minute.
5. Add spices and curry leaves. Leave for 30 seconds.
6. Add the paste. Pour 1 (250ml) cup of water.
7. Mix it. Check the taste and add salt accordingly.
8. Bring to boil and add kathirikai to the mixture.
9. Keep it in low heat. Close the lid and let it cook for 10 minutes.
10. Open and serve.

Note: : Oil provided is suggested for optimal taste.
You may alter the amount of oil according to your requirements.

1. Add potatoes to pressure cooker (2 litres or above) and add 1.5 to 2 cups
   (350 to 400ml) of water.
2. Close the lid, put the whistle and pressure cook for 2 whistles on high heat.
3. Turn off the stove. Let the pressure release automatically.
4. Open the lid, drain the water completely, transfer the potatoes to a plate or
   bowl. Allow to cool down under the fan for 3 to 5 minutes.
5. Once cooled, spread the flour evenly over the potatoes and mix gently.
6. Heat oil in a tawa on medium heat for 1 minute.
7. Add spices and curry leaves. Leave it undisturbed for 30 seconds.
8. Add potatoes to the tawa and gently keep turning them over consistently (every 1 to 2 minutes) to ensure even crisping and roasting of the potatoes.
   Keep doing this until you get the desired result. (Max: 8 to 10 minutes)