ENNAI KATHRIKAAI KUZHAMBU / OIL BRINJAL GRAVY

Hi all,

I love brinjals in any dish.. i will have brinjals with salt, garam masala ,chilli powder sauteed in little oil. But my family doesn’t like brinjals in any form..

During Arun’s childhood days , someday he got some allergy in skin and doctor suggested him to avoid brinjals for few days ( it was only for few days 😊) , but till date he follows the same instruction and whenever I cook brinjal he comes up with a complaint that he got some skin infection (despite he will not eat the brinjal only curry is what he eats ).

Facing so many complaints about brinjal in my home still I make curry with it. Especially this ennai Kattrikai curry is always favourite .

There are many version in ennai katrikaai kuzhambu , this one is very traditional and tastes just yummmm.

Here below is the recipe for your ref too,

COOKING TIME : 30 mins.

SERVINGS : 5 members.

INGREDIENTS :

Brinjal – 10 nos ( small sized).

Onions – 2 nos (big nos).

Tomato – 3 nos ( medium sized).

Dry red chillies – 4 to 5 nos.

Coriander seeds – 2 tblsp.

Coconut -2 tbslp.

Mustard – ¼ tsp.

Cumin – 1 tsp.

Fenugreek – ½ tsp.

Garlic – 10 pods.

Turmeric powder – ¼ tsp.

Sambar powder – 1 tsp.

Tamarind – gooseberry sized.

Gingelly oil – 1 tblsp.

Salt – for taste.

Chilli powder – ½ tsp.

METHOD :

PREPARATION :

a)   Slit brinjals without cutting the edges ( as in picture).

b)  Grind coconut and ½ tomato to fine paste and keep it aside.

c)    Chop garlic , tomatoes , onion to medium sized, lengthwise pieces.

d)  Soak tamarind in warm water, extract juice and discard the pulp.

COOKING:

1) Heat 1 tsp oil, add 1 onion, red chillies, coriander seeds, 2 tomatoes and saute till tomatoes turns mushy. Remove from flame and grind to fine paste.

2) In same pan heat balance oil, add brinjals and saute in low flame till brinjals becomes soft, pale and shrinks a bit.

3) Remove and keep it aside .

4) In same pan add mustard, fenugreek, cumin, 1 chopped onion, ½ tomatoe, curry leaves and saute till golden brown.

5) Add tamarind water, turmeric powder, sambar powder, salt and bring it to boil.

6) Add ground masala (step 1) , brinjals and boil till required consistency .

7) Finally add coconut paste( step b) and boil once and remove from flame.

8) In a small kadai heat 1 tsp gingelly oil and when oil is hot , switch off the flame and add chilli powder.

9) Add the chilli oil to kuzhmabu and mix once.

NOTES:

1) Choose small, fresh brinjals.

2) Since this is oil brinjal kuzhambu , be generous in adding gingelly oil and it works amazing, don’t skip it

3) Step 8 and 9 is optional but it gives wonderful colour and flavour so don’t skip it.

HAPPY COOKING!!