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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 minutes
Cook Time 20 minutes
Total Time 25 minutes
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