Kathrikkai Kulambu / Eggplant Curry

This recipe became one of my signature dishes among my family members and friends. As we know, there are so many varieties of egg plant available in the market, I preferably use small purple eggplant for this curry. Especially, if it is very little, it adds taste and texture.

Ingredients

Big Onion-1 no. Chopped lengthwise
Tomato-1 no. Chopped
Coconut- Shredded 1/2 cup
Kulambu Milagai Powder / Curry Powder - 2 1/2 tsp
Small Onions-10 nos. cut into half or Big onion -1 finely chopped lengthwise.
Oil-3 tsp
Mustard Seeds-2 tsp
Cumin Seeds-2 tsp
Asafotida- a pinch
Curry Leavers-1 stem
Egg plant- 5-6 nos
Tamarind-1 lemon size, extract juice from it.
Jaggery- a pinch
Salt- to taste
Coriander Leaves- Garnishing

Procedure

• Saute the chopped big onions and then add chopped tomato & stir fry till it leaves out oil.

• Add the kulambu milagai powder and coconut to it & grind it into a fine paste.
• Heat the kadai and sputter mustard seeds and cumin seeds in the oil and add asafotida, small onions, curry leaves.
• Then add the flower cut eggplant and slightly saute it.

• Add the ground mixture into it and add water, jaggery, salt, cover it and bring it to boil. Constant stirring requires.
• When the vegetables are cooked, add the tamarind juice into it & add some more water, since tamarind makes the kulambu thick & to prevent sticking to the bottom of the pan.
• Let it boil, till the tamarind smell goes of. Constantly stir kulambu.
• Garnish with Coriander leaves and Serve with  steamed rice.

Note:

You can add altogether the ground mixture, salt, jaggery, sauted onion, vegetables, tamarind 

juice, & water for the required consistency and pressure cook it leaving 2 whistles. So Easy.