Eggplant/Brinjal In Tamarind Gravy/ Vengaya Pulsu in Telugu. Engayi in Kanada. Baigan Masala in Hindi.......eventually 'Ennai Kathirikkai Kara Kuzhambu' in Tamil. Kathrikai Kuzhambu is usually served with cooked rice along with bhaaji. Another Name of this Dish is "Ennai Kathrikai" which means oily. It is called so because the brinjals soak up all the oil and forms a oil like texture. Hence the vegetable gets nicely soaked in oiland gives a shiny look. Small variety of brinjals are to used for this recipe since the others may not give the desired result.




Ingredients:
6 to 8 Eggplants
1 Onion small size, chopped
5 Green chillies, chopped
5 Cloves garlic, chopped
Tamarind, cherry size soaked in water to make pulp or tamarind pulp 3 tbsp.
2 Tomato, chopped
1/2 tsp Turmeric powder
1 tsp Sambar powder (optional)
1 tsp Red chilli powder
1 tbsp Oil
Salt to taste
1 tsp Sugar (optional).
2 tbsp of grinded coconut paste or dhalia powder( mixed in 1/2 cup of water).


Ground Mixture:
3/4 red onion or about 15 small onions
2 tbsp corriander seeds
1/2 tbsp cumin seeds
4 red chillies
1/2 tsp pepper.
(dry roast the coriander seeds and pepper set aside and saute the onions in a little bit of oil and grind with rest of the ingredients for ground paste make a smooth paste.)


For Tempering :
1 tsp Mustard seeds
1 tsp Channa dal
1 tsp Urad dal
1/2 tsp Fenugreek seeds
A pinch Asafoetida
Few curry leaves.




Method:

1. Cut the brinjals into 4 pieces not all the way through leave the stem portion intact.
2. Keep the ground mixture ready as mentioned above.
3. In a pan heat the oil add the seasonings, adding the mustard last and when the mustard starts to splutter.
4. Add the channa dal, urad dal, methi seeds , curry leaves and asafoetida.
5. When the chana and urad dal turn little brown and curry leaves is saute a little, add the chopped onions and saute it for some time.
6. Add the garlic and green chillies and saute it till the raw odour of the garlic leaves .
7. Add the chopped tomatoes and saute it till its tender and soft.
8. Add the cut brinjals and fry them till the skin starts to turn brown.
9. Then add turmeric powder, red chilly powder and sambhar powder(optional) . Saute it.
10. Add the ground mixture and tamarind juice, close the lid and cook in medium heat till the brinjals are fully cooked.
11. Add the salt, sugar and the powdered dahlia mixed in about 1/2 tbsp of water or the coconut paste, mix well and turn the heat off in 2-3 minutes.
12. Serve with rice or as a spicy side for dal rice.

Making Time: 30 minutes.

Serves: 4 persons.

Shelflife: 1 day (Best fresh).

Note: Sambhar powder is optional for this recipe for those who prefer giving it different taste. I recommend not to use it and enjoy the original recipe. Coconut paste is added to make the kozhambu thick. This recipe should be thick in consistency. Choose good quality small brinjals for this recipe and dont cut it completely but just give it a slice keeping the vegetable intact.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.