Ennai Kathrikkai Kozhambu (Brinjal Gravy)
Brinjal is one of those veggies which you either like or totally detest. Most people I know dislike it's texture but it's this very characteristic when cooked the right way;leads to n number of possibilities..From Baba ganoush to curries, stuffed eggplants to dips, the list goes on .
Tuesdays and Mondays are veggie meal days at home and we are always trying out various ways to cook farm fresh produce and greens.
I absolutely love this variant though when it comes to using baby Baigan :
Madurai style Ennai Kathrikkai Kozhambu aka fried eggplant cooked in a rich,spicy and deliciously tangy curry😋And oh those whole garlic pods that go in as a part of tempering, lend an amazing flavor to a freshly ground masala blend in this dish 😍
If you love baby brinjals gently cooked in a freshly ground masala base that goes really well with a flaky parathas, piping hot white rice or as a side dish with sambar rice combo . You have to try this recipe out and I'm sure you'll thoroughly enjoy it !!
Here's what you need .
Onion - 1 large , ground
Cumin seeds - 2tsp
Fenugreek seeds - 1/4tsp
Kashmiri Chilli powder - 1tbsp
Coriander powder - 1.5tbsp
Turmeric powder - 1tsp
Fresh coconut - 1/2 cup grated
Poppy seeds - 1tbsp
Sesame seeds - 2tbsp
Oil - 3/4cup
Mustard seeds - 1tsp
Black pepper powder - 1tsp
Curry leaves - 2sprigs
Onion - 1 medium , thinly sliced
Tomato - 2 large,chopped
Ginger garlic paste - 1tsp
Garlic cloves - 6
Tamarind pulp - 1/2tsp
Jaggery - 2tsp
Salt to taste
Slit the brinjals in 4 quadrants at the bottom , leaving the stem intact .
Grind onion , cumin seeds, Fenugreek seeds,chilli powder and coriander powder with a little bit of water to make a fine paste .
Grind fresh coconut,poppy seeds and sesame seeds separately, set aside .
In a deep pan , heat oil. Add mustard seeds, curry leaves and sliced onions . Cook till the onions turn slightly brown.
Add the chilli onion ground masala from Step 2 and cook until the raw smell disappears with oil leaving around the edges .
Pour a cup of water , add the ground masala from Step 3 along with tamarind pulp , jaggery , salt to taste .
Add in whole brinjals and let this simmer with a closed lid on. You may adjust the water quantity as per desired consistency .
Once the brinjal is cooked through , switch off flame and garnish with Coriander leaves .
Serve hot with rotis , parathas or rice .