Ennai Kathirikkai Kuzhambu / Brinjal Kulambu

Oily brinjal curry has always been my comfort food. Baby brinjals when cooked in lots of oil and tamarind gravy becomes very tender and delicious in taste. This is an easiest method of making Ennai kathrikkai kulambu, there is no need to grind masalas and list of ingredients is very less. The main ingredient for this recipe is small purple brinjals ( pinchu kathrikkai )

Ennai Kathirikkai Kuzhambu

Ingredients
Baby brinjal purple variety - 250 gms
Shallots / Chinna Vengayam - 10 nos
Small garlic cloves- 8 nos
Tomato country variety crushed - 1 no
Tamarind extract- 1/4 cup
Red chilli powder - 2 tsp
Coriander powder - 2 tbsp
Salt to taste
Mustard seeds - 1 tsp
Fenugreek seeds - 2 pinch
Curry leaves - few sprigs
Sesame oil / Gingely oil - 1/4 cup

Brinjal Curry

Method
Wash baby brinjals and make 4 slits on the top, keeping the stem intact. Make a paste with red chilli powder, coriander powder, turmeric powder and salt with 1 tsp tamarind extract. Spread the prepared paste inside the slits of brinjals. Set aside for 5 mins. In a deep pan heat gingely oil, when hot add mustard seeds and fenugreek seeds. Add the shallots, curry leaves and garlic cloves saute for 2 mins. Add the prepared brinjals and saute well until the oil is well coated on brinjals and they turn color. Now add the crushed tomatoes and saute for few more mins. Add tamarind extract, a cup of water to the brinjals and bring the gravy to boil, once gravy starts boiling reduce heat, cover the pan and simmer gravy for 5 mins until brinjals are well cooked. Turn off the heat when gravy thickens and oil oozes on the sides of pan. Serve hot ennai kathrikkai kuzhambu
Steamed rice
Poriyal
Appalam

Kathirikkai Kulambu Recipe