Ennai Kathirikkai Easy
Spicy South Indian curry with Eggplant(Brinjal)
Ingredients
- 6 Nos Small Round Brinjals Slit each of them to four pieces with the stalk holding them together
- 2 tbsp Oil
- 4 nos Cloves crushed, Grambu
- 1" Stick Cinnamon crushed, Karugapatta
- 1 tbsp Ginger very finely chopped
- 8 - Garlic pods very finely chopped
- 2 nos Onion finely sliced, medium
- 1 1/2 tbsp Chilly powder
- 2 1/2 tbsp Coriander powder
- 1/2 tbsp Sambar powder
- 1/2 tsp Turmeric powder
- Salt As reqd
- 3 tbsp Tamarind extract Puli
- 2 tbsp Cashew paste
- 2 tbsp Coconut paste
- For seasoning:
- 1 tsp Mustard seeds
- 2 - Dry red chillies broken, Kollamulaku
- Curry leaves A few
Instructions
- Heat oil in a pan.
- Add cloves and cinnamon and stir.
- Add ginger and garlic and fry well.
- Add onion and saute until brown.
- Lower the flame and add chilly powder, coriander powder, turmeric powder, sambar powder and salt.
- Mix well with onion, garlic and ginger.
- Add brinjals, tamarind extract and water.
- Mix all ingredients well.
- Cover and cook, till the brinjals are done.
- When brinjals are cooked well, add cashew and coconut paste and mix well.
- Set it to cook for about 5 mins, stirring occasionally.
- Season with mustard seeds, curry leaves and dry chillies.
- Garnish with coriander leaves.
- :- After adding the cashew and coconut paste, if you feel that you need the dish more spicy, just dash 1 tsp of pepper powder - but allow it to get cooked well after that else the raw pepper smell/taste can spoil the dish.
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