Saturday, July 13, 2013

Enna Kathrikai Kuzhambu/Fried brinjals in a tangy spicy gravy

I usually make this curry when I have plenty of time to spend in the kitchen because as yummy as this is it is a slightly lengthy process to make this curry.I never heard of this until a relative mentioned this - it is pretty famous here in the south especially happens to be an accompaniment to our favourite biryanis :) 

My DH kept telling me how my MIL used to make it really wonderfully but I had no clue how it would or should taste.Then i saw Sanjeev Kapoor make it on his show long time back.This is my own tried version of the dish.My DH said it tasted pretty good and almost close to some professional biryani maker who is his benchmark to this dish.

You need 
Small sized brinjals 4 (leave the stems and make + shaped slit from the bottom side going to the top but should be in one piece)
Baby onions/Onions 6-8 or small medium
Ginger garlic paste 1 tsp
Tamarind a small lemon sized ball soaked in half cup of water 
Curry leaves 2 sprigs
Mustard seeds 1 tsp
Oil 3-4 tablespoons
Vinegar 1 tsp
Sambar powder 1 tsp
 Salt to taste

Toast and grind to a fine powder the following

Coriander seeds 2 tsp
Fenugreek/methi/vendhayam seeds 1/4 tsp
Pepper corns 1/2 tsp
Dried Red chilli 2
Cumin 1/4 tsp
Fennel seeds1/2 tsp
Coconut grated 3 tblsp

  •  Stuff the ground powder into the slits of the brinjal and keep aside. 
  • Heat oil in a pan, fry the stuffed brinjals until tender. Remove onto tissue paper. 

  • In the same oil(pan), add mustard seeds and curry leaves. Add onions and fry well. Next add the ginger garlic paste and tomatoes and fry until all is mashed well.
  • Add the remaining ground powder(you will have left over after stuffing the brinjals) and fry well. Then add thick tamarind water and let the spices cook in this water. Add the sambar powder and salt now.
  • Now add the fried brinjals and let all of this cook well until masalas coat the brinjals. 
  • Add a tsp of vinegar at the end. You can add some water to get the gravy a little more loose consistency but not much because this gravy has to be tangy so don't reduce the tamarind water.

Serve hot ennai kathrikai kuzhambu with steamed rice or chicken biryani.

Sending this to VFAM @ Nivedhanam and Priya VFAM

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