ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY

     As the name suggests - Ennai Kathrikkai, Oily Eggplants, this is an awesome curry prepared with meaty Eggplants in a spicy & tangy gravy.  This is so tasty that it makes a lunch so special.  Have it with white rice or serve it along with Biriyanis, this curry suits both.  There are many variations of this Spicy Curry and it changes along with regions Chettinad Style or Andhra Style or Arkot Style.
     I cannot forget our neighbour sending us a big batch of Mutton Biriyani, Chicken Gravy, Boiled Eggs, Curd Raitha, Ennai Kathirikai Kuzhambu, Pumpkin Halwa and Firni during Eid.  Though I am a big fan of Biriyanis - I love the dish whatsoever, but I always fall head over heel for Eggplant recipes. I am an ardent fan of Eggplants and this Gravy tops my favourite list.
     A small variety of Eggplants/Brinjals is used for this curry.  Small Brinjals are slit into four with its top intact and then it's stuffed with masala powder.  The gravy is cooked with extra oil to underpin its name, 'Ennai Kathirikkai Kuzhambu'.  The taste of this gravy is a bit tangy with a tinge of sweetness from jaggery.  Tamarind and jaggery are always complimentary to each other.  It totally enhances the tastes and flavours to give a perfect balance.  It's spicy, tangy and all the more tasty with those meaty Eggplants.
     Some regions in South India serve this Tangy Ennai Kathirikkai Kuzhambu as a side dish for Biriyani. Especially Muslim feasts include this gravy as an accompaniment along with a variety of rich Non-Vegetarian dishes.  But a slight variation matters in all styles, as some add peanuts or sesame seeds for the richness in gravy, some recipes call for ground coconut and poppy seeds paste.  Some Curries have a mild tinge of whole spices, like Bay leaves, Clove, Cardamom and Cinnamon etc.,


Cuisine : South Indian
Course : Side Dish
Spicy Level  : Medium
Difficulty : Medium
Serves : 4
Author : SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY

INGREDIENTS :

Small Brinjals/Egg Plant - 7- 8 Nos.
Shallots - 6 Nos.
Garlic - 2 Cloves
Tamarind - 1 Lime Size
Jaggery - 1 Small Piece
Salt - To Taste
Oil - 2 Tbspn

Masala For Stuffing:

Tuvar Dhal - 1 Tspn
White Sesame Seeds  - 2 Tspn
Dry Red Chillies - 2 Nos.
Coriander Seeds - 1 Tspn
Fenugreek Seeds - 1/4 Tspn
Cumin Seeds - 1/4 Tspn

To Saute & Grind :

Shallots - 10 Nos.
Tomatoes - 2 Nos.(Small)
Coconut - 4-5 Tbspn
Poppy Seeds - 1 Tspn
Turmeric - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 11/2 Tspn
Oil - 2 Tspn

For Seasoning :

Gingelly Oil - 2 Tbspn
Mustard Seeds - 1/4 Tspn
Black Gram Dhal/Urad Dhal - 1/4 Tspn
Fenugreek Seeds - 2 Pinches
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig
Asafoetida - 1 Pinch

METHOD :

• Slit Brinjals into four with its top part intact and soak them in mild salt water until they are stuffed with masala powder.
• Soak Tamarind in warm water for 5 minutes and extract the tamarind juice and leave it aside. 

Masala for Stuffing :

• Dry roast the ingredients mentioned under "Masala for stuffing', one at a time until aromatic.
• Cool the ingredients and dry grind them into a fine powder.
• Remove Brinjals from Salt water and stuff them with Masala Powder and leave it aside.

To Saute & Grind :

• Heat Oil in a pan, reduce the flame and add Poppy seeds into it.
• Saute Shallots until they turn translucent.
• Add Tomatoes to the above and cook them until they turn soft.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while in a very low flame until the raw flavour goes.
• Add grated Coconut into it and fry for 4-5 minutes.
• Remove from fire and allow it to cool.
• Grind this mix into a paste.

For Gravy :

• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Fenugreek Seeds, Dry Chilli Powder, Asafoetida and Curry Leaves.
• Add Finely chopped Shallots and Garlic to the above and saute them until onions turn translucent.
• Add Stuffed Brinjals and fry them in low flame until the skin of the Eggplants softens.
• Pour in the ground Paste and leave it on low flame for about 6-8 minutes until the raw flavour goes and oil separates from the gravy.
• Reduce the flame to low and cook this gravy until Eggplants are well cooked.
• Pour in the Tamarind extract along with salt and boil it for few minutes.
• Finally, add the Jaggery and mix well.
• Leave it in low flame for few minutes until the gravy thickens.

NOTES:

• Can use any variety of Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals in Salt water is to avoid them getting oxidised.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Can substitute Mustard and Black Gram Dhal with few whole spices like Bay Leaves, 2 pieces of Cloves, a Cardamom, a very small piece of Cinnamon for seasoning. 
• Goes well with White Rice, Biriyanis & Pulaos.
• Can be served as a side dish for Dosa, Idli and Chapatis too.