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Friday, November 11, 2016

Ennai Kathirikai Kozhambu/Tamilnadu style Eggplant curry

Baby Eggplant is cooked differently depending on the region and usage of local ingredients. I already posted Andhra version on the blog. This one is Tamilnadu style. In Andhra version, the masala is stuffed inside the baby eggplants where as Tamilnadu style doesn't need any stuffing even though the eggplants are cut the same way.

Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 4


To make a paste:
Chana dal : 1 tablespoon
Onion :  2 large chopped
Dry red chilies : 6 broken in half
Coconut powder : 2 tablespoons
Coriander powder : 1 tablespoon

For curry:

Onion : 1 large chopped
Curry leaves : 2 sprigs
Dry red chilies : 1 broken in half
Eggplants: 8 slit four way as shown in the picture (place them in a bowl of salt water after sliting)
Sambhar powder : 1
Water : 1 1/2cups
Tamarind extract : 1 teaspoon or take out extract from a small lemon size tamarind.
Salt to taste


Heat oil in a pan and add Chana dal, fry them for 1 minute until they turn golden.
Add dry red chilies and onions and sauté for 5 minutes until they turn translucent.
Add coconut powder and coriander powder, mix well and fry for 1 minute. Turn off the stove and let it cool off.
Take everything into a blender jar and blend into a fine paste. No need to add water.
Heat oil in a pan and add onions, curry leaves, green chilies, salt and red chilies. Sauté till they turn translucent.
Add the slit eggplants and fry for 3 minutes until they are a little soft. Add the onion paste and sambhar powder and cook for 2 minutes.
Add tamarind extract and water. Cook for 8-10 minutes until the eggplants are completely cooked.
Serve hot with rice or roti.

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1 comment:

  1. One of my favorite eggplant preparations. Looks yummy!!