This is a spicy tangy South Indian brinjal/eggplant curry.I am not a big fan of eggplants and truly speaking I never tasted this veggie during my childhood.I will not eat the eggplants but urge my mom to add it to the some curries like mutton kulambu / curry , sundal /kala channa puli kulambu .I love the aroma it gives to the curries..But now I strated loving it and having it frequently.It tastes nice when added to tamarind based curries. Few days before I made Eggplant Stuffed Curry too.I will post that soon.My red chillies are mild so I used more , adjust it as per your taste.My hubby loved this curry so much and hope you too so off you go to the recipe with step by step pictures….
Brinjal / Eggplants – 6 in nos
Onion – 1 chopped
Tomato – 2 chopped
Turmeric powder / Manjal thool – 1/2 tsp
Tamarind – a small lemon sized ball
Mustard seeds / Kadugu – 1/2 tsp
Urad dal / Ulunthamparuppu – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Curry leaves – 1 spring
Asafoetida / Perungaya thool / Hing – a generous pinch
Salt to taste
Oil – 2 tbsp ( Sesame oil preferred)
To Roast and Grind
Coriander seeds / Malli vidhai – 1 tbsp
Coconut - 1 tbsp grated
Channa dal / Kadalai paruppu – 1 tbsp
Dry red clillies / Vara milagai - 10 ( Adjust as per your spice level )
Curry leaves – a spring
Asafoetida / Hing – a pinch
Preparation of masala
Grab the ingredients for masala.
Heat a tsp oil in a kadai and add the dry chillies and asafotida and fry for a min.Reduce to medium flame and add the channa dal and corriander seeds and fry till a nice aroma comes (will take 2-3 mins).
Now throw in the curry leaves and coconut and fry for few more mins and switch off the flame.
Let the fried mixture comes to room temperature and grind to a fine paste using enough water and set it aside.
Make splits in the Brinjal and wash it in water(Better split it while using it or it will turn black when exposed to air).You can use it with stem or just discard it.
Wash and soak the tamarind in hot water for 10 mins.Smash it with your hands and extract the tamarind juice.
Preparation of Gravy
Take and set ready the ingredients.
Heat a tsp of oil and fry the brinjal for 2-3 mins or till colour change and set them aside .
Heat oil in the same pan and splutter mustard and urad dal.Add the fenugreek seeds , curry leaves and asafoetida and fry for few seconds. Take care not to burn the tadka.
Add the chopped onions and fry till transparent .
Throw in the tomatoes and cook till mushy.
Add the brinjals and give it a good mix.
Add the tamarind extract and the turmeric powder and salt and mix well.
Then add the grounded masala with enough water and allow to boil.
Reduce to medium flame and cover it and cook till the eggplants become tender and the raw masala flavour goes off ( Will take 20- 25 mins ,Don’t forget to stir in between. Add some more water if you find so thick.) .
Now the brinjal is cooked and our ennai kathirikkai curry is ready.Switch off the flame and serve it with hot steamed rice.
Any mild stir fry will be a good combo to this spicy tangy curry. I served with Cabbage stir fry.Check the recipe here.