RECIPES
TAMIL NADU
Ennai Kathirikkai Kuzhambu

To serve 4 persons
Ingredients | Quantity |
---|---|
Purple Brinjal (small) | 250 g |
Melam Ennai Kathirikkai Kuzhambu Masala | 3 – 4 tbsp |
Gingelly oil | ½ cup |
Mustard | ½ tsp |
Fenugreek | ¼ tsp |
Red chilli (whole) | 3 nos |
Curry leaves | 10 g |
Shallots | 15 nos |
Garlic cloves | 12 nos |
Tomato | 2 nos |
Salt | To taste |
Tamarind pulp | 3 tbsp |
Water | 2 cups (1 cup is 150 ml) |
Cooking method:
- Slit rounded ends in the brinjal like a cross.
- Heat oil in a pan, fry brinjal until colour changes.
- Remove with a slotted spoon and set aside.
- Add mustard, fenugreek, red chilli and curry leaves.
- When they start to splutter, add shallots and garlic.
- Sauté until brown.
- Add Melam Ennai Kathirikkai Masala and then tomatoes.
- Add salt to taste.
- Cook until tomatoes are soft.
- Add tamarind pulp and water.
- Cook well and add fried brinjal.
- Cook until oil ooze out.
- Garnish with chopped coriander leaves and serve hot.