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.
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Ingredients
  • 1/4cup sesame oilcan also use mild, neutral oil such as avocado
  • 6small baby eggplanttender ones with bright green stems
  • 10pods garlic
  • 1medium onionshallots work best
  • 1medium Tomato
  • 1pingpong ball sized tamarind chunksoak in warm water for about 20 mins
Spices/masala ingredients
  • 1/2tsp turmeric
  • 1tbsp coriander powder
  • 1tsp chili powder
  • 1tsp Saltor to taste
Flavoring/Tempering
  • 1tsp Mustard seeds
  • 1tsp methi/fenugreek seeds
  • 1sprig Curry leaves
  • 1tsp 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

RecipeVideo