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Kathrikkai / Eggplant Puli Kulambu


By Gayathri's Cook Spot (Visit website)



This is an yummy gravy which is usually served with rice. Appalam goes very well with this gravy. It tastes great when cooked in a mud pot. Please avoid pressure cooker, because it will ruin the taste. Sending this to Healing Foods- Eggplant at Seasoned and Dressed by Kavitha and started by Siri. 






Ingredients:

Pearl Onions-20

Eggplant / Brinjal-200gm (select small size)

Tamarind- a small lemon sized ball

Salt-to taste

Till oil-5tbs

Sambar Powder-1 1/2tsp

Turmeric Powder- 1/4tsp

Salt-to taste

Mustard and urad dhal-1 tsp

Curry Leaves-4-5

Hing-1/4tsp





Procedure:

1. Heat oil and splutter mustard, urad dhal and curry leaves.

2. Add the cut pearl onions.

3. Saute till golden brown.

4. Slit the brinjals with a cross incision with the stem intact.

5. Add to the onions. Saute on low flame till the colour of brinjal changes.

6. Prepare tamarind extract. 

7. Add the tamarind extract to the brinjals.

8. Add sambar powder, turmeric and salt.

9. Cook on low flame till the brinjals are cooked and water is 90% evaporated.

10. The gravy will start leaving oil. At this stage switch off stove and transfer to a serving dish.

11. Enjoy..





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