Can anyone tell me a simple and quick recipe for ennai kathirikkai kulambu?!
Can anyone tell me a simple and quick recipe for ennai kathirikkai kulambu?
Answers:
Ennai Kathirikkai Kulambu: TN Eggplant Curry
INGREDIENTS:
12 baby eggplants (same size roughly)
1 med onions, chopped
1 small tomato, chopped
1 lime size tamarind piece (or use tam powder or paste)
1 tbsp ground coriander
2 tsp red chilli powder
2 tsp cumin powder
1 tsp ground fennel seeds
1 tsp turmeric powder
8-10 count curry leaves
freshly chopped cilantro leaves for garnish
salt to taste
6 tbsp oil, sesame oil (nallannai)
2 pinches fenugreek seeds (methi/vendhayam)
2 pinches aniseed (fennel seeds/saunf/sombu)
20 count peppercorns (milahu)
METHOD:
To prep the eggplants: make a cross cut on the bottom of the eggplant about 1/2 inches in depth, do not split open completely.
Soak the tamarind in warm water and take the juice out by squeezing it. Reserve 2 cups.
Heat the oil in a sauce pan, when hot add the fenugreek seeds, aniseed and the peppercorns.
Add the onions and curry leaves, fry until golden colour. Add the tomatoes cook until soft, then add the eggplants, reduce the heat and stir often.
Add the spices and fry until fragrant (you can also add pulikulambu masala powder if available).
Now add the tamarind juice and salt. Cook covered on medium heat until the eggplants are soft. Remove the lid, reduce the heat again to low.
If you are a coconut lover, add 1 tablespoon of coconut paste. When the curry thickens, add some chopped cilantro leaves and remove it from the heat.
Serve with fragrant Basmati rice.