Enna Kathrikai Kulambu - Eggplant/Brinjal Curry

 Though I am a lover of sambar, I will crave for some type of kulambu after eating sambar/rasam for two days. I learnt this recipe from my mother, this is different than the regular Chettinad puli kulambu we usually make. In this recipe, we will use freshly roasted and grind spices. The flavors of eggplant and the spices are totally amazing. You will love it!! Let's jump into the recipe.

Cooking Time - 30 minutes

Serving Size - 2

Ingredients:

1. Eggplant/Brinjal - 5 (Cut half and slit in the middle)

2. Small Onions - 7

3. Tomato - 1 medium sized

4. Tamarind Water - 4-5 Tbsp

5. Turmeric Powder - 1/2 tsp

6. Salt as needed

For Roasting and Grinding:

1. Red Chilly - 2-3(based on you spice level)

2. Coriander Seeds - 1 tsp

3. Fenugreek Seeds - 1/2 tsp

4. Channa dal - 1 Tbsp

5. Cumin Seeds - 1 tsp

6. Small Onion - 2-3

7- Garlic - 2-3 

For Seasoning :

1. Mustard Seeds - 1 tsp

2. Cumin Seeds - 1 Tsp

3. Fenugreek Seeds - 1/4 Tsp

4. Curry Leaves

5. Sesame oil - 2-3 Tbsp

Steps:

1. In a pan, dry roast all the ingredients mentioned under roasting and grinding for 2-3 minutes. (Make sure you don't burn it).

2. Cool it and grind it to a powder.

3. Heat oil in a kadai, add all the ingredients mentioned under seasoning. 

4. Once it started to sputter, add onions and saute for a minute.

5. Add salt as needed and turmeric powder.

6. Add brinjal and saute it in the oil for about 15 minutes in medium flame. Brinjal should be cooked by now, if not cook it for few more minutes. (Brinjal has to be tender at this point).

7.  Add the ground powder and mix well.

8. Add tamarind water and 1/2 a cup of water.

9. Let it boil for 5 - 10 minutes. 

10. Keep in low flame until oil separates.

11. Add little jaggery (optional)

Enjoy it with hot hot rice!!