Ennai Kathirikai Kulambu – Eggplant/Brinjal Curry

Ennai Kathirikai Kulambu – Eggplant/Brinjal Curry

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Ennai Kathirikai Kulambu is a traditional South Indian food. It is spicy and tangy curry goes well with steam rice. I have used gingely oil to add more flavour to the curry. I have added an extra handmade powder in this curry, which was suggested by my friend Agila. It added more taste and aroma to the curry.

Ennai Kathirikai Kulambu – Eggplant/Brinjal Curry

Ingredients

  • 5 Brinjal/Eggplant, slitted
  • 2 Onions, roughly chopped
  • 2 Tomatoes, roughly chopped
  • 6 Shallots/Pearl Onion/Small Onions
  • 5 Cloves Garlic
  • 1 Tablespoon Chilli Powder
  • 1 Tablespoon Coriander Powder
  • 1 Tablespoon Cumin Powder
  • 1 Teaspoon Turmeric
  • 2 strand Curry Leaves
  • ½ Teaspoon Mustard
  • ½ Cup Grated Coconut
  • 2 Tablespoon Tamarind Pulp
  • Salt, to taste
  • Gingelly Oil/Sesame Oil
    Roast and Grind
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Cumin Seeds
  • 5 to 6 Fenugreek/Methi Seeds

Method

  1. Dry roast the ingredients mentioned under “Roast and Grind” and make a fine powder and set aside.
  2. Wash eggplants, make a cut leaving the bottom intact.
  3. In a pan heat a tbsp of oil, add eggplants and roast in a medium flame until it becomes soft and the color changes slightly. Remove eggplants from the oil and keep it aside.
  4. Heat oil in a pan, add roughly chopped onions and sauté till it becomes soft.
  5. Now add tomatoes and cook with onions till it becomes mushy.
  6. Add all the spices chilli powder, coriander powder, cumin powder and turmeric, sauté till the raw smell goes.
  7. Once it is cooked well. Add the grated coconut and mix well.
  8. Switch off the flame and allow the mixture to cool.
  9. Add the cooled mixture in a blender and grind it to a fine paste.
  10. Now in the same pan, heat oil and add mustard, allow it to crackle.
  11. Then add shallots, curry leaves, garlic cloves and grinded paste and sauté till the oil separates.
  12. Add the tamarind pulp and salt and allow it to boil for 5 minutes.
  13. Now add roasted eggplant, cover and cook for few minutes.
  14. Finally add our roast and grinded powder and cook for a minute.
  15. Ennai Kathirikai Kulambu is ready to serve with hot steam rice.
http://www.curried.co.in/ennai-kathirikai-kulambu-eggplant-brinjal-curry/

Serve with Love

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