Ennai Kathirikkai Kuzhambu – Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambu or Kulambu is a delicious South Indian gravy prepared by frying brinjal or eggplant which is then cooked in a tangy and spicy gravy. You can serve it with rice, idly/dosa.

Ingredients:

• Small or medium size brinjal or eggplants – 7 or 8
• Small onions or shallots – 8
• Tomato – 1
• Garlic pods – 4
• A few curry leaves
• Mustard seeds – 1tsp
• Urad dal – 1 tsp
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Methi seeds (Fenugreek) – 1/4 tsp
• Sesame seeds – 1 tsp
• Dried red chilies – 4
• Turmeric powder – 1/4 tsp
• Sambar powder – 2 tbsp
• Tamarind juice – 1 and 1/2 cups (extracted from a small lime size of tamarind)
• Salt to taste
• Oil – 2 tbsp (preferably sesame oil)

Masala to grind:

• Coriander seeds – 1 tsp
• Frozen or fresh shredded coconut – 2 tbsp

 Method of Preparation:

• Wash brinjal and wipe dry.
• Cut the stem off and slit brinjal into 4 keeping the bottom portion in tact.
• Coat brinjal with oil and transfer it to a microwave safe bowl. Sprinkle some water and microwave it on high for 3 to 4 minutes or until brinjal becomes soft. Alternatively, fry the slit brinjal in 1/4 cup of oil until it becomes tender and cooked. Keep the brinjals aside.
• Heat oil in a heavy bottomed pan and add mustard seeds.
• When it splutters add cumin seeds, fennel seeds, methi seeds, urad dal, curry leaves, sesame seeds, pressed garlic and red chilies. Saute for a couple of minutes.

• Add onions and saute with a little salt until it becomes translucent.
• Add chopped tomatoes and cook until soft. Add turmeric powder, sambar powder and saute for 2 to 3 minutes over medium heat.
• Add fried brinjal and gently mix well and then add tamarind juice with 1/2 cup of water..
• Bring it to a boil over medium heat for 6 minutes.

• In between heat a few drops of oil in a separate pan and roast coriander seeds. Add coconut and turn off the heat.
• Let it cool and grind it to a fine powder.
• Add this to the pan along with one more cup of water and salt.
• Cook for 5 to 10 minutes until oil starts oozing out. Turn off the heat.
• Ennai Kathirikkai Kuzhambu is ready. Serve hot with rice.