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Saturday, 31 March 2012

Ennai Kathirikai Kuzhambu
Purple brinjal/ Small eggplant- 8 nos
Pounded small onions/ shallots- 8 nos
Pounded garlic cloves- 3 nos
Tamarind pulp- 1/4 cup
Red chili powder- 1 1/2 tsp
Coriander powder- 4 tbsp
Salt to taste
Whole red chili- 4 nos
Mustard seeds- 1 tsp
Fenugreek/ Methinks seeds- 1/4 tsp
Sombu/ Fennel seeds- 1 tsp
Curry leaves- few
Gingley oil- 4 tbsp

Ennai Kathirikai

Slit the brinjals in the center and set aside.
Heat gingerly oil in a kadai, when oil is hot add mustard seeds, fennel seeds, fenugreek seeds, whole red chilies and curry leaves, saute for few seconds. Add pounded onions and garlic to the pan and saute for 2 minutes. Add the brinjals and saute until brinjal turns its color. In a small bowl combine tamarind pulp, 1 cup water, red chilli powder, coriander powder and salt, mix well. Add this prepared mixture to the frying brinjals. Bring the mixture to boil, cover pan with lid and simmer for 10 mins until brinjal is cooked and gravy thickens. Serve hot Ennai Kathirikai with steamed rice and Applam.


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