466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

In my house , Brinjal is our all-time favorite vegetable. Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai. If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.

Ingredients:

Indian Baby Brinjals

Kutti Kathirikkai/ Baby Brinjals 10 nos.

Tomatoes 4 nos.

Tamarind Extract 2 Tbsp.

Grated Coconut 5 Tbsp.

Red chili Powder 3 Tbsp.

Coriander Powder 3 Tbsp.

Turmeric Powder ½ Tsp.

Fennel powder ½ Tsp.

Salt To Taste.

Gingely Oil For frying the Brinjals

For Seasoning:

Gingelly oil 1 Tbsp.

Mustard seeds 1 Tsp.

Curry leaves few

Fenugreek seeds ¼ Tsp.

Asafetida powder ½ Tsp.

Method:

Wash and chop the tomatoes.
Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame.
Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
Heat the oil in a deep pan, fry the Brinjals till crispy. Keep aside.
In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
Turn off the heat when gravy thickens and oil oozes on the sides of pan.
Finally garnish with fresh coriander leaves, and serve with hot rice.
It will stay 2 weeks in the refrigerator.