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

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 :) 

Spaghetti with roasted brinjals

I love pasta for many reasons  - thats its easy to put up and its a refreshing change from our regular indian food.Whenever I'm alone at home or theres nothing for lunch I quickly make some pasta for myself and LM who also loves pastas.Roasted vegetables really spice up any pastas you must try it to know.

Any kind of pasta can be used in this dish but i used spaghetti because it cooks really faster than all other kinds i feel.

This is the first time i added just plain roasted vegetable and i loved it.

Preparation time - 20 mins
Serves - 1

You need

Spaghetti - enough for one person
Tomato chopped into tiny cubes
Garlic pods 3 chopped finely
Brinjal 1 small chopped in circles
Olive oil 1 tablespoon
Pepper powder 1/2 tsp
Vinegar 1 tsp
Chilli flakes 1/4 tsp
Salt to taste

- Add spaghetti to boiling water by adding a tsp of oil and salt.Cook spaghetti until soft and done.Drain immediately and run some cold water this will prevent the spaghetti to stick together.
- Heat olive oil in a pan, add the garlic pieces next add the tomatoes and sauté until soft.
- Add the vinegar to this and pepper powder.
- Add the spaghetti and mix well.
- Heat 2 tsp of oil and sauté the brinjal rings until fried on both sides.
- Add these brinjal rings to the spaghetti and sprinkle some more pepper if needed.

Spicy tangy spaghetti is ready for lunch :)

Sending this to Know your cooking fats - cooking oil series @ JCO , Monsoon Temptations, Kids delight

 

Spaghetti with roasted brinjals

I love pasta for many reasons  - thats its easy to put up and its a refreshing change from our regular indian food.Whenever I'm alone at home or theres nothing for lunch I quickly make some pasta for myself and LM who also loves pastas.Roasted vegetables really spice up any pastas you must try it to know.