Saturday, March 5, 2016

Ennai Kathirikai Kuzhambu (Brinjal Curry)

Ennai Kathirikai Kuzhambu! In layman's terms, Ennai Kathirikai Kuzhambu is a kind of brinjal curry. Simply as that and let's keep it that way instead of complicating our food cooking matter. And when I speak about brinjal or even aubergine on the whole, pretty much quite a regularity in my house. Brinjal can be considered as our favourite and any which way it is cooked (Thai Style EggplantJapanese Saute Eggplant, Eggplant Tikka & Brinjal Stir Fry), we love it. But seemingly, its like a habit of mine in adding brinjal into curries or gravies (Nadan Meen Curry, Goan Prawn Curry & Vegetable Kurma). Of course, the stir fried styles (Terong Balado, Bengali Begun Bhaja & Baingan Bharta) does come into our food picture as well. Today, obviously, brinjal in curry. A vegetarian curry. Overall, a spicy, tangy, attractive, vibrant and exciting to your palates curry. 

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)

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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