Chettinad Ennai Kathirikai Kulambu
Chettinad Ennai Kathirikai Kulambu
Ingredients
Brinjal/Egg plant - 8 nos
Oil - 1/2 cup
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida powder - 1/2 tsp
Few Curry leaves
Shallots - 2 cups (Whole & sliced)
Pounded Garlic
Tomato - 1 no. chopped
Grated Tomato - 1 no.
Turmeric powder - 1/4 tsp
Chili powder - 2 tsp
Coriander powder - 1 tsp
Salt to taste
Tamarind puree - 1/4 cup
Water
Powdered Jaggery - 1 tsp
For Masala Paste
Turmeric powder - 1/2 tsp
Chili powder - 2 tsp
Coriander powder - 3 tsp
Salt to taste
Tamarind puree - 3 tsp
Water
Method:
1. Take an even sized brinjals.
2. Cut them in to 4 in the center. Do not cut the crown part.
Masala for brinjal stuffing:
3. Take a bowl add turmeric powder, chili powder, coriander powder, salt, tamarind puree and little water. Mix all the masala together.
4. Stuff the masala paste in to the brinjal.
5. Take a kadai (wide sauce pan) add oil and shallow fry the brinjals. Make sure it got cooked all the sides. After that keep it aside.
6. Use the same oil for tempering.
7. Add mustard seeds, fenugreek seeds, cumin seeds, asafoetida powder, curry leaves, shallots (whole & sliced), pounded garlic, tomato, grated tomato, turmeric powder, chili powder, coriander powder and salt. Saute well.
9. Add thick tamarind puree and little water.
9. Once the curry (kulambu) starts boiling, add the brinjals. Close the lid and let it cook for 10 minutes. Keep the flame on medium low.
10. Add the powdered jaggery to balance the spiciness. Just mix all together
Spicy and tangy ennai kathirikai kulambu is ready to serve with hot rice
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