Ennai Kathirikkai Kuzhambu: Tangy Eggplant Curry
South Indian eggplant curry with roasted spice powder, tamarind tang, and coconut richness. Brinjal halves simmer in tamarind-based gravy with a fragrant blend of toasted chana dal, urad dal, red chillies, and pepper corns ground into powder. Served hot with rice and ghee.
Ingredients
- 6 brinjal, medium sized, halved into 4 pieces
- tamarind, medium gooseberry size
- salt, as needed
- water, as needed
- 2 tbsp cooking oil, to saute brinjal
- 1 tbsp oil, for roasting spices
- 1 tbsp chana dalyellow lentils1:1legume
adds mild nutty flavor
- 1 ½ tsp urad dal
- 2 nos red chillies
- 2 tbsp grated coconut
- 2 tsp peppercorns
Instructions
- 1
Wash brinjals and slit each halfway into 4 pieces. Immerse in water until ready to use.
- 2
Heat oil in a kadai and roast peppercorns until they sputter.
- 3
Add chana dal, urad dal, and red chillies. Roast until golden brown.
- 4
Add grated coconut and roast for a few seconds. Remove from heat and cool.
- 5
Grind cooled roasted ingredients into a powder.
- 6
Heat oil in the same kadai and add slitted brinjals. Roast until skin browns and flesh cooks, about 10 minutes.
- 7
Extract tamarind juice and add roasted brinjals to it with salt and water.
- 8
Bring to a boil, cover, and cook until brinjals are completely tender.
- 9
Stir in the roasted powder and boil for more time.
- 10
Switch off heat and serve hot with rice and ghee.
Tips
Immerse cut brinjals in water to prevent discoloration before cooking.
Roast spices until fragrant and golden for deeper flavor in the powder.
Fresh tamarind extract works best; adjust souring intensity by quantity used.
Good to Know
Refrigerate in airtight container for up to 3 days. Reheat gently on stovetop with splash of water.
Roasted spice powder can be made 1-2 days ahead and stored in airtight container. Prepare brinjals up to 4 hours before cooking.
Hot with steamed rice, topped with ghee. Pairs well with papad and yogurt.
Common Mistakes
Do not skip immersing cut brinjals in water to avoid browning and oxidation.
Do not rush roasting of spices to avoid burnt, bitter powder.
Do not over-grind spice mixture to avoid paste instead of powder; pulse lightly.
Do not skip cooling roasted spices before grinding to avoid clumping from residual heat.
Substitutions
adds mild nutty flavor