Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu

Name: Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 8 baby eggplants; 1 onion; salt; 1 tsp ginger-garlic paste; 0.25 tsp turmeric; 2 tomatoes; 2 tbsp coconut; 1 tbsp chili powder; 1 tbsp coriander powder; oil; 0.25 tsp mustard seeds; 0.25 tsp fenugreek seeds; 4 tsp red chili powder; curry leaf; 0.25 cup tamarind juice; jaggery

Gently simmered aubergine, curry and tomatoes, warmed with ginger and turmeric, a South Asian curry.

1 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
1).Heat oil in a pan add onions, salt, sauté it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste.
2
2).Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame. 3).Serve this with rice or roti.
6 min