Mar 052022
Ennai Kathirikai Kuzhambu / Eggplant Curry

Ennai Kathirikai Kuzhambu / Eggplant Curry is a popular and traditional south Indian curry. This Curry is packed with flavors of stuffed masala spicy, tamarind, and tomato sourness, a pinch of sweetness from jaggery, the oil that comes out from roasted brinjal gives you the flawless taste.

We can make thisEnnai Kathirikai Kuzhambu / Eggplant Curry recipe in different variations. To Make authentic Ennai Kathirikai Kuzhambu / Eggplant Curry, we have to make the fresh ground masala paste separately to stuff in brinjals. Here, I am sharing with you all the simple versions of making Ennai Kathirikai Kuzhambu / Eggplant Curry. This recipe is simply delicious that we can make it quickly.

Soon I will post the Authentic Ennai Kathirikai Kuzhambu recipe in a detailed version. Now, try this simple version of Ennai Kathirikai Kuzhambu / Eggplant Curry. It is a Mouthwatering recipe, we can have it with steamed plain rice with papad or with egg omelet gives a satisfying lunch menu.

Tips to make perfect Ennai Kathirikai Kuzhambu / Eggplant Curry :

  • Use small round tender egg plant / brinjals. Discard the spoiled brinjals. (You may found worms inside the egg plant while cutting).
  • Cut the egg plant 3/4 of the portion to stuff the masala paste. Do not cut it fully.
  • Shallow Fry the brinjals upto 50%. Do not cook it fully, as we need to cook with the kuzhambu again.
  • Adjust the water consistency of kuzhambu to your needs.
Ennai Kathirikai Kuzhambu

Ennai Kathirikai Kuzhambu / Eggplant Curry

Ennai Kathirikai Kuzhambu / Eggplant Curry is a popular and traditional south Indian curry. This Curry is packed with flavors of stuffed masala spicy, tamarind, and tomato sourness, a pinch of sweetness from jaggery, the oil that comes out from roasted brinjal gives you the flawless taste. 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Veg, veg curry
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 2 Nos Big Onion (Medium size)
  • 1 No Tomato ( Big size)
  • 5 tbsp HomemadeKuzhambu Masala Adjust the masala quantity according to your spice level
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • 500 Grams Brinjal /Egg Plant /Kathirikai (small size)
  • 1 Tightly packed Tamarind ball (Indian lemon size)
  • 1/2 inch Pinch of jaggery
  • 2 sprigs curry leaves
  • 5 tbsp Gingerly oil
  • 10 Nos Garlic (optional)
  • salt to taste

Instructions
 

  • Take a Lemon sized Tamarind in a bowl, soak well with 1 cup of hot water for 10 min. squeeze the tamarind and extract the water. Remove the pulp. and keep it aside.
  • Take a bowl, add 3 tbsp of Homemade Kuzhambu Masala , salt, little water to make a paste. Cut X mark cut on the eggplant and stuff the masala paste into the x mark cut. and leave it for 10 min.
  • In medium Flame. Heat a pan, add 4 tbsp of gingelly oil . once the oil gets heated up, add the stuffed brinjals /Egg plant and fry and cook it till 50% and remove the fried brinjals and keep it aside.
  • In the same pan, add mustard seeds, cumin seeds, curry leaves to the oil. Once the mustard seeds popped out. add the chopped onions , garlic , salt, saute well until the onion becomes glossy. then add chopped tomatoes and saute well until the tomatoes are mushy.
  • Once the tomatoes get mushy, Add 2 tbsp of MULTIPURPOSE KUZHAMBU MILAGAI PODI RECIPE. Mix the masala well for a min with the onion tomato gravy.
  • Add the tamarind water to the curry and mix well and cook for about 10 min.
    At this point, you can adjust the water consistency of kuzhambu as you need.
    I added 1 cup of plain water to it and mixed it well.
  • Keep the flame in low, add the fried eggplants. mix and cook until the oil gets separated. Once the oil gets separated , add a pinch of jaggery to it
  • After adding jaggery , mix and cook for about 1-2 min . Turn off the Flame . Yummy, spicy Ennai Kathirikai Kuzhambu / Eggplant Curry is ready to serve.
Keyword Brinjal Curry, Ennai Kathirikai Kuzhambu / Eggplant Curry

Check other Veg Curry Recipes :

Ennai Kathirikai Kuzhambu / Eggplant Curry

Step by step pictorial method to make Ennai Kathirikai Kuzhambu / Eggplant Curry :

  • Take a bowl, add 3 tbsp of Homemade Kuzhambu Masala, salt, and little water to make a paste. (Fig i)
  • Cut X mark cut on the eggplant (Fig ii) and stuff the masala paste into the x mark cut (fig iii). and leave it for 10 min.
  • In medium FlameHeat a pan, add 4 tbsp of gingerlly oil. once the oil gets heated up, add the stuffed brinjals /Eggplant and fry and cook it till 50% and remove the fried brinjals and keep it aside.
  • In the same pan, add mustard seeds, cumin seeds, curry leaves to the oil. Once the mustard seeds popped out. add the chopped onions, garlic, salt, and saute well until the onion becomes glossy. (fig iv ) then ,add chopped tomatoes and saute well until the tomatoes become mushy (fig v ).
  • Mix the masala well for a min with the onion tomato gravy. (fig vii)
  • Take a Lemon sized Tamarind in a bowl, soak well with 1 cup of hot water for 10 min. squeeze the tamarind and extract the water. Remove the pulp. (Fig viii)
  • (Fig ix )Add the tamarind water to the curry and mix well and cook for about 10 min (Fig x).
  • At this point, you can adjust the water consistency of kuzhambu as you need. I added 1 cup of plain water to it and mixed well.
  • Keep the flame low, add the fried eggplants. mix and cook until the oil gets separated. (fig xi)
  • Once the oil gets separated, add a pinch of jaggery in it. (fig xii)
  • After adding jaggery, mix and cook for about 1-2 min. Turn off the Flame. Yummy, spicy Ennai Kathirikai Kuzhambu / Eggplant Curry is ready to serve.

If you try this Ennai Kathirikai Kuzhambu / Eggplant Curry recipe, leave a comment below, let me know how it turns out for you.

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