Ennai Kathirikai Kuzhambu

Srilatha Gluten Free & Vegan, Indian, Main Dish, South Indian Leave a Comment

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Ennai Kathirikai Kuzhambu
Literally translates to Eggplant gravy in oil. As the name suggests, this requires a generous amount of oil, sesame oil preferably. You can take care of the guilt by eating with a light keerai (spinach) masiyal or paruppusili.
Course Main Dish
Cuisine South Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1/4 cup sesame oil can also use mild, neutral oil such as avocado
  • 6 small baby eggplant tender ones with bright green stems
  • 10 pods garlic
  • 1 medium onion shallots work best
  • 1 medium Tomato
  • 1 pingpong ball sized tamarind chunk soak in warm water for about 20 mins
Spices/masala ingredients
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • 1 tsp chili powder
  • 1 tsp Salt or to taste
Flavoring/Tempering
  • 1 tsp Mustard seeds
  • 1 tsp methi/fenugreek seeds
  • 1 sprig Curry leaves
  • 1 tsp fennel (saunf) seeds
Course Main Dish
Cuisine South Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1/4 cup sesame oil can also use mild, neutral oil such as avocado
  • 6 small baby eggplant tender ones with bright green stems
  • 10 pods garlic
  • 1 medium onion shallots work best
  • 1 medium Tomato
  • 1 pingpong ball sized tamarind chunk soak in warm water for about 20 mins
Spices/masala ingredients
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • 1 tsp chili powder
  • 1 tsp Salt or to taste
Flavoring/Tempering
  • 1 tsp Mustard seeds
  • 1 tsp methi/fenugreek seeds
  • 1 sprig Curry leaves
  • 1 tsp fennel (saunf) seeds
Instructions
  1. Make a thick extract from the soaked tamarind; chop onions into slivers, peel garlic, chop tomatoes. Slit eggplants without breaking them, with a + like cut on one end so the masala can be absorbed in
  2. Heat oil; when hot, add mustard seeds and methi, let splutter
  3. Add onions, salt; saute Add the garlic and saute for a couple of minutes
  4. Add the eggplant, saute Add the coriander powder, turmeric, chili powder, half the salt Add the tomato pieces, half the curry leaves Mix well
  5. Cover and cook, opening and checking every 5 minutes to see if the eggplant is cooked; it'll change color to a dullish brown from its bright purple, in roughly 10-15 minutes
  6. Once the eggplant is well cooked, and the tomatoes cooked to a pulp, add the tamarind extract, rest of the salt and let boil on low-medium heat until the oil separates
  7. Add remaining curry leaves fresh, turn heat off;
  8. Drizzle an extra tsp of oil to give a glazed finish
  9. Serve with hot rice, spinach kootu, appalam/chips
Recipe Notes
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