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!

Traditional Indian Home Cooking Recipe: : My Dhaba's curry week: Ennai kathrikaa kaara kozhambu kolumbu aka brinjal oil sauce