Ennai Kathirikai Kuzhambu-Tamil Nadu Style Roasted Eggplant In Spicy Gravy
- luvlittlehearts
- Apr 20, 2016
- 1 min read
Ingredients
Eggplants/ Brinjals- 8-10 Onion, chopped- 1 Garlic, whole- 3 cloves Tomatoes, chopped- 2-3 Turmeric powder- 1/4 teaspoon Chilli powder- 1 tablespoon Coriander powder- 1 tablespoon Tamarind - gooseberry size Curry leaves- 1 sprig Oil- 5 teaspoons
Method: Cut each brinjal crisscross from bottom towards the stem leaving a centimeter intact and immediately soak in water, to avoid browning. Soak tamarind in water and take the extract. Heat three teaspoons of oil in a pan and slightly roast this brinjal by sprinkling a little salt while frying. Roast till the color of the skin slightly changes and becomes slightly soft. Heat two teaspoons of oil in a pan and cook the onion till soft; then add the garlic cloves and cook for some more time. Add the tomatoes and salt and cook till soft and mushy. Add turmeric powder, chilli powder, coriander powder and cook for a minute. Add the tamarind extract and allow to boil; cook till the raw smell of the tamarind leaves. Add the roasted brinjal and cook inside the gravy till soft. Check for salt and add if required. Sprinkle curry leaves and switch off the gas.
Happy Cooking!
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