Ennai kathirikkai Kuzhambu - Eggplant Curry

Ennai kathirikkai kuzhambu is a traditional dish from south India. When in school, I used to take this for lunch, mixed with white rice. I remember my niece?s college mates go gaga for the rice mixed with this curry when she had taken this for  lunch and I guess it is an all time favourite for most of the tamilians. It is similar to a regular kara kuzhambu, but has little additions. When a recipe calls for large quantity of oil and if it is a spicy dish it is wise to use gingely oil for its health benefits, its flavour and off course its quality to reduce the heat. Mostly used in spicy curries, the oil cannot be used in rice dishes like biriyani or pulao.















Ingredients

1. Purple Brinjal - 1/4k

2. Onion - 2

3. Tomatoes - 2

3. Tamarind - small lemon size ball

5. Chilly+ coriander powder - 4tsp

6. Turmeric powder - 1/2tsp

7. Garlic - 10cloves (optional)

8. Coconut grated - 2tbsp













1. Gingely oil - 3tbsp

2. Mustard + urad dal - 1tsp

3. Fenugreek seeds - 1/2tsp

4. Curry leaves - few



Method

1. Grind coconut to a fine paste and keep aside.

2. Heat gingely oil in  a pan, add mustard+urad dal, curry leaves and finally fenugreek.

3. When it begins to pop, add finely chopped onion, garlic cloves and saute until the onion is cooked.

4. Add chopped tomatoes, cover the pan and cook until the tomatoes are soft.

5. Add the whole brinjals ( slit like a cross half way through), stir and cook without covering the pan.

6. When the brinjals are almost cooked, add chilly+ coriander powder, turmeric powder, salt and stir well.

7. Add a cup of water and the tamarind soaked in water and bring to a boil.

8. Add ground coconut paste, mix well and cook on low heat for few minutes or until the oil floats on the surface of the curry. Garnish with curry leaves and serve hot with white rice.

 If any curry is too spicy, add a pinch of jaggery, if the curry is too sour add more chilly+coriander powder, a common adjustment which is followed in all recipes.