Friday, December 19, 2008

Ennai kathrikai kulambhu / Sauted egg plant gravy (Karaikudi special)

Ennai kathrikai kulambhu / Sauted egg plant curry - excellent combination for steamed white rice. Most popular dish in Karaikudi (Chettinad).


-to cook
1. Brinjal / Kathrikai / Egg plant - 300 grams.
2. Tamarind pulp - 1 lemon size ball (soak in one cup water for 30 mins. Squeeze the juice and discard the husk)
3. Red Chili powder - 2 tbs
4. Coriander powder / Malli thool - 2 tbs
5. Salt to taste

-to saute
1. Cooking oil - 2 tbs
2. Gingelly oil - 2 tbs
3. Vendhayam / Fenugreek seeds - 1/2 tbs
4. Mustard seeds + urad dal (white lentil) - 1 tbs
5. Big brown onion - 1/2 chopped or small onion - 10 nos chopped (small onion will enhance the taste of this recipe)
6. Tomato - 1/2 chopped
7. Salt to taste

1. Cut and remove the brinjal stem. Slit vertically at the centre in all directions (see pic). Put the slited brinjals in water and wash well. Heat a pan and saute the brinjal deeply. The skin color will change as shown below. Keep aside the sauted vegetable.
2. Heat cooking + gingelly oil together in the same pan and add fenugreek seeds first. After 30 sec add mustard seeds and wait till it splatters. Then add onion and saute till its transparent. Next add tomato and cook till its smashed.
3. Add tamarind juice, chili powder, coriander powder, salt and 2 cups of water & mix well. Bring this mixture to boil. Add the sauted brinjal to this and cook till the gravy thickens. Stir consiously after every 5 mins. Remove from fire and serve with hot steamed white rice.

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