Ennai Kathirikai Kuzhambu

Ennai Kathirikai Kuzhambu

Ingredients

Purple brinjal/ Small eggplant- 8 nos

Pounded small onions/ shallots- 8 nos

Pounded garlic cloves- 3 nos

Tamarind pulp- 1/4 cup

Red chili powder- 1 1/2 tsp

Coriander powder- 4 tbsp

Salt to taste

Whole red chili- 4 nos

Mustard seeds- 1 tsp

Fenugreek/ Methinks seeds- 1/4 tsp

Sombu/ Fennel seeds- 1 tsp

Curry leaves- few

Gingley oil- 4 tbsp

Ennai Kathirikai

Method

Slit the brinjals in the center and set aside.

Heat gingerly oil in a kadai, when oil is hot add mustard seeds, fennel seeds, fenugreek seeds, whole red chilies and curry leaves, saute for few seconds. Add pounded onions and garlic to the pan and saute for 2 minutes. Add the brinjals and saute until brinjal turns its color. In a small bowl combine tamarind pulp, 1 cup water, red chilli powder, coriander powder and salt, mix well. Add this prepared mixture to the frying brinjals. Bring the mixture to boil, cover pan with lid and simmer for 10 mins until brinjal is cooked and gravy thickens. Serve hot Ennai Kathirikai with steamed rice and Applam.