Saturday, March 5, 2016

Ennai Kathirikai Kuzhambu (Brinjal Curry)


With 600 over recipes in the last 5 years, sadly, the enthusiasm to share more recipes has fizzled out. Also, as I am pretty busy with a couple of other things I like to keep close to my heart, honestly, I hardly have been cooking. However, I still have 100 over recipes in my collection but back to the same point I've said, sharing recipes has become quite mundane and boring. So, I have re-routed to focussing on food reviews, fashion and beauty and my over spilled travel ventures. Otherwise, I am afraid I may even loose the passion for blogging or perhaps still share a recipe every two weeks once.


So, here I am again with this recipe for Ennai Kathirikai Kuzhambu or brinjal curry, basically another type of Indian spicy curry, elevated with spices and perfumed with coriander leaves. By far, it is the least complicated one which adds another feather to my on going list of brinjal recipes(brinjal anchovies stir fried, lemongrass prawn brinjal curry & kathrikai puli curry).  

Ingredients
10 small green brinjals - cut across at the bottom but still intact and keep the stem on
7 crushed shallots
6 crushed garlic
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tomato - chopped
Tamarind/assam juice - as needed
Some sliced coriander leaves
A little palm sugar (for the little burst of sweetness to balance off the spiciness)
1/2 tbsp gingerly oil 
Salt to taste

For the curry paste
1 tsp turmeric powder 
1 tbsp plain chilli powder (or as needed)
1/2 fish curry powder (or as needed)

Method
Mix brinjals with the ingredients for the curry paste and some water.  

Keep aside.
Now, heat a clay pot.
Saute fenugreek seeds, fennel seeds, crushed garlic and crushed shallots.

Stir and add brinjals.
Continue stirring over low heat to lightly soften the brinjals.
Add chopped tomato, enough water for gravy, tamarind juice,salt and palm sugar.


Simmer to cook brinjals and to thicken the curry. 
Also, please taste the curry to balance up the flavours. 
Off the heat and combine in the coriander leaves and gingerly oil
Walla! Done.
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17 comments:

  1. 600 recipes and 100 more, how can you help of stopping! Well the brinjals look so tangy and I love the addition of fish curry powder, quite interesting!

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  2. This looks absolutely divine! I love the addition of fennel and the turmeric.

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  3. one of my favorite :-) Looks super delicious!

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  4. I can have it with plain white rice

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  5. this looks Delicious
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  6. It looks yummy...never thought of adding tamrind and sugar to brinjal curry but now I'll try :)
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  7. Looks so yummy. Getting hungry just looking at the photos.

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  8. I'm really curious about these cute little brinjals, dear! I've only cooked with the long ones :D

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  9. Eggplant is my fav and this curry looks very delicious:)

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  10. I have a love - hate relationship with brinjal. wud love to give this a try as the recipe is so simple :)

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  11. Awesome Brinjal Curry...Just so perfect for lunch...

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  12. Drooling here Nava... My hunger pangs are on. Can I replace fish masala powder with the regular sambhar masala?

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  13. Lip smacking good.. I will be all set for lunch with piping hot rice and pappadams!

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