Petitchef

Ennai kathirikkai kuzhambu - eggplant curry

Main Dish
4 servings
15 min
45 min
Very Easy

Ingredients

Number of serving: 4
Purple Brinjal - 1/4k

Onion - 2


Tamarind - small lemon size ball

Chilly+ coriander powder - 4 teaspoons

Turmeric powder - 1/2 teaspoon

Garlic - 10cloves (optional)

Coconut grated - 2 tablespoons

Gingely oil - 3 tablespoons

Mustard + urad dal - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Curry leaves - few

Preparation

  • Grind coconut to a fine paste and keep aside. Heat gingely oil in a pan, add mustard+urad dal, curry leaves and finally fenugreek.
  • When it begins to pop, add finely chopped onion, garlic cloves and saute until the onion is cooked.
  • Add chopped tomatoes, cover the pan and cook until the tomatoes are soft.
  • Add the whole brinjals ( slit like a cross half way through), stir and cook without covering the pan.
  • When the brinjals are almost cooked, add chilly+ coriander powder, turmeric powder, salt and stir well.
  • Add a cup of water and the tamarind soaked in water and bring to a boil.
  • 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.

Photos

Ennai kathirikkai Kuzhambu - Eggplant Curry, photo 1Ennai kathirikkai Kuzhambu - Eggplant Curry, photo 2Ennai kathirikkai Kuzhambu - Eggplant Curry, photo 3


Comments:

13/08/2013

WOW ..........THIS PICTURE IS LIPSSMACKING!!!!

(0) (0) Abuse
24/03/2013

A typical south indian dish..

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