Ennai Kathirikkai Kozhambu

A famous South Indian gravy for rice. Small brinjals are cooked in a tamarind based sauce.
Cooking in mud pot enhances the taste and flavor of the dish and more healthier.

Preparation Time :10 mins | Cooking Time : 15 mins | Serves: 4

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Ingredients:

• Brinjal/Eggplant - 6 nos slit     
• Onion - 1 med size finely chopped
• Tomato - 1 med size chopped
• Garlic cloves - 5 nos finely sliced
• Turmeric - 1/2 tsp
• Chili powder - 1 tbsp
• Dania - 1 tsp
• Tamarind juice from 1 lemon size ball 
• Coconut - 2 tbsp
• Cumin / Seeragam - 1tsp
• Sesame oil 1/4 cup
• Salt to taste

Grind and keep the coconut and cumin to a paste (water can be added)

For Seasoning:

• Mustard - 1/2 tsp
• 1/2 ulundhu/ urad - 1/2 tsp
• Vendayam/methi - 1/4 tsp
• Curry leaves

This can be substituted with vadagam (made with onions, garlic and mustard, the traditional way).

Method:

• Chop onion, tomatoes, slice garlic. Slit brinjal as shown in picture and soak in water until you cook.

• This is vadagam.

• Take a kadai add oil, when hot add seasoning, when splutters add the garlic slices. Fry for a while and add the onions and tomatoes, fry until soft. Add chili powder (dania added), turmeric, salt and fry for a while.

• Add the brinjals and mix and blend together.

• Add the tamarind juice.

• Cover and cook until the oil leaves and the brinjals are soft. You can stop at this stage and garnish with cilantro to avoid coconut.

• Add finely ground coconut/cumin paste and let it until boil.

• Garnish with cilantro. Serve with hot rice, enjoy with appalam or vathal.