• Ennai kathirikkai Kulambu/ Eggplant spicy curry.


    Ennai kathirikkai Kulambu/ Eggplant spicy curry.


    This our all time favorite from our home. I have detailed the recipe with step by step by photos, hope its clear to follow. The recipe is time consuming and requires slow cooking. To make this on any weekday is impossible but the good thing about this curry is you can make this a day before and taste gets better after a day. Choose small and tender Indian eggplants, slit them gently and stuff with the authentic south Indian masala and cook them slow in tamarind curry and season with sesame oil.  The curry does not need to be refrigerated, stored in room temperature works. If you like eggplant, this is the best recipe from south of India to amaze you.Variation to this recipe is given below.

     


    Ingredients:
    1 medium lemon size tamarind. soaked in 3 cups of water for 20 min. Extract the pulp.
    4 small eggplant/ brinjal.
    20 shallots.
    1 small tomato.
    2 tsp - chili powder
    2 tsp - coriander powder
    Half a tsp - turmeric powder
    Half a tsp - asfotedia.
    Half a tsp - mustard seeds
    Half a tsp - fenugreek seeds. 
    8-10 curry leaves.
    8 - garlic pods.
    2 tbsp - coriander leaves for garnishing.
    Salt for taste .
    1/4 cup of sesame oil. 

    Masala to grind:

    2 tbsp - Freshly grated coconut.
    4, small round red chilies.
    4 cashews. 
    Half a tsp of each -  seesame seeds, fenugreeks seeds, coriander seeds, toor dal, chana dal.(Dry roast all these ingredients).

    Recipe:

    1. Slit the eggplant into four.
    2. Grind all the masala ingredients into a fine paste.
    3. Marinate the eggplant with the masala for 10-15 min.
    4. Heat oil in a shallow pan, add the mustard seeds and fenugreek seeds.
    5. Then add the eggplants. Cover and fry the marinated eggplant. Make sure the eggplants are fried well.
    5. Remove the eggplant from the pan.Add the shallots, and tomatoes.
    6. Add curry leaves.
    7. Add chili powder, coriander powder and turmeric powder, saute them for a minute and add the tamarind extract.
    8. When the curry starts to boil. Add the remaining ground masala and the sauteed eggplant.
    9. Cook them on medium heat for another 15 min.

    Remove from heat garnish with coriander.
    Serve with hot rice and appalam.













    Variation:
    1. Eggplant/Brinjal can be added with stem. The stem will roasted and crispy gives a different flavor.
    2. Another variation is to blend one of the roasted eggplant/brinjal along with the coconut masala. But make sure the eggplant is well cooked, not burnt nor raw. This is a very delicious way of making this eggplant curry.




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    About

    I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

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