December 16, 2005

Ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce

It was curry week day #2 at My Dhaba, and it is time now for posting about ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce. This was requested by an anonymous guest that happened to be one of our most favorite brinjal dishes. Here is the recipe for ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce.

Bringing the ingredients together...



Ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce recipe

Ingredients:
Brinjals - 2 cupfuls, tender, cut into quarters lengthwise slitting it just half way to keep them stuck together at the stem end
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Black pepper powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder - 1/2 teaspoon
Tamarind extract – 2 tablespoons
Coconut – a quarter, freshly scraped and ground smoothly with khus-khus
Khus-khus – 2 teaspoons
Tomatoes – 2, big size, fully ripe, cut into thick slices
Onions – 2, medium size, finely sliced
Garlic – 3 beads, finely sliced
Salt – 1 teaspoon or adjusted to taste
Oil – 4 tablespoons (gingelly oil preferred, you may use any other cooking oil)
Mustard seeds – ½ teaspoon
Black-gram dal – ½ teaspoon
Curry leaves – 2 sprigs
Hot water – 2+1 cups

Method: Heat a flat-bottomed vessel and pour in the oil. When the oil becomes very hot, add the mustard seeds to splutter, the black-gram dal to brown lightly, then curry leaves, and lastly onions and garlic flakes together. When the onions are sauteed to limp, add the sliced tomatoes. Saute the tomatoes till the oil separates from them and put in the washed wet brinjals. Turn over the brinjals well in the oil for a minute; cover with a lid and cook till they half-boil in the oil over moderate heat. Add the red chilli powder, coriander powder, black pepper powder, turmeric powder, and salt and saute for a minute. Cover the brinjals to just their level with hot water and cook over moderate heat. When the brinjals are boiled tender, add the tamarind extract and cook for 5 minutes. When this started boiling, add the coconut paste diluted with a cup of water and simmer further over moderate-to-low heat till the sauce becomes the required semi-thick consistency. Adjust the thickness of the sauce by adding or lessening the water at the last stages accordingly. Enjoy ennai kathrikaa kaara kuzhambu aka Brinjal oil sauce, a hot-looking red sauce, with pappadums, potato subji, or any chutneys of your choice.

We had begun the journey through Indian curries yesterday with moluvu kolumbu aka black pepper sauce. Read more details about My Dhaba's curry week here. We look forward to your participation. Cheers!

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11 Comments:

Anonymous priya,ar said...

wow it look yummy. Brinjal is out os stock now else would have tried this afternoon.Shall try it once i get brinjal.Thanx so much for the recipe

12/17/2005  
Blogger vkn said...

Ok Priya. It is hot and spicy, just a little is enough for a cupful of plain rice. Do let us know how it fared at ur kitchen.

12/17/2005  
Anonymous Anonymous said...

thnks a lot for the recipe!I appreciate you responding so quick for the request.looks yummy.

12/17/2005  
Anonymous Diane said...

sounds great - now I know just what to do with the brinjals I bought on a whim this week. Yum!

I love your blog by the way!

12/17/2005  
Blogger shajith said...

this will go nice with fried rice varities like jeera rice, whole methi rice etc. If u can add little sombu/fennel with.......(When the oil becomes very hot, add the mustard seeds to splutter, the black-gram dal to brown lightly..),
it will give a nice aroma and taste to the curry.

12/17/2005  
Blogger vkn said...

Anonymous - you are most welcome.

Diana - thank you for being our guest of the day and we appreciate your nice words.

Shajith - Yes you are absoulely right, it goes well with all rice varieties. We too like the subtle flavor of sombu/fennel seeds. Thank you for your inputs.

12/17/2005  
Anonymous priy,ar said...

hi VKN, i made this curry for lunch today and it was really tasty and spicy. I loved it. Its diff from the usual brinjal cuury i make. For once it looked exactly the way u have made. Thank u for the recipe. Hope to gte more curry recipes from you. Than you !

12/19/2005  
Blogger vkn said...

Wow! Glad to hear this Priya. Thank you so much for being a taste-tester for this curry recipe. Many more curries will come during this curry week. Your feedbacks are really our inspiration :-)

12/20/2005  
Blogger Priya Bhaskaran said...

what is khus-khus vkn??

12/20/2005  
Blogger LG said...

This curry looks yumm....must try!

8/05/2008  
Blogger Shrey said...

Hi there VKN,

Your chilly chicken recipe roped me in... being a brahmin ( do i see raised eyebrows frm all the pure veggie iyers n iyengars??? ;)), i really love the kuzhambu and curry recipes u've given.. gonna try one recipe each weekend.. starting with chilli chicken of course! Btw, i'm a 23 yr old guy, who started cooking as both my parents used to work and i hated eating maggi noodles n bun butter jam as an evening snack.. Fell in love with the culinary art and have become quite good at it!

Always love to meet people who love cooking as much as i do.. Thanks a ton.. you can expect me here often!!
Shree.

10/23/2008  

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