Ennai Kathirikai Kuzhambu (Brinjal Tamarind Curry)

Ingredients (16)

• small brinjals500 g
• tomatoes2
• sesame oil100 ml
• tamarind1
• peanuts25 g
• black peppercorns1 tbsp
• cumin seeds0.25 tbsp
• fenugreek seeds
• garlic6 clove
• green chillies3
• curry leaves1 sprig
• coriander powder0.5 tbsp
• cumin powder0.25 tbsp
• red chilli powder0.75 tbsp
• salt0.5 tbsp
• water

Method

1. 1

   Wash the brinjals thoroughly.

2. 2

   Remove the stems.

3. 3

   For small brinjals, make 4–6 deep slits without cutting them into separate pieces.

4. 4

   If using large brinjals, cut them lengthwise into quarters.

5. 5

   Place the cut brinjals in a bowl of water to prevent discolouration.

6. 6

   Soak the tamarind in warm water for 15 minutes and extract the thick tamarind juice.

7. 7

   Grind the roasted peanuts with a little water to make a smooth, thick paste.

8. 8

   Heat the sesame oil in a heavy-bottomed kadai over low-medium heat.

9. 9

   Add the black peppercorns, cumin seeds and fenugreek seeds.

10. 10

    Fry for about 30 seconds until aromatic.

11. 11

    Add the garlic and green chillies and sauté for another 30 seconds.

12. 12

    Add the curry leaves.

13. 13

    Add the prepared brinjals and stir gently.

14. 14

    Sprinkle the salt evenly over the brinjals.

15. 15

    Add the chopped tomatoes.

16. 16

    Cover and cook over low heat for 15 minutes, stirring gently once or twice.

17. 17

    Add the coriander powder, cumin powder and red chilli powder.

18. 18

    Mix gently without breaking the brinjals.

19. 19

    Pour in the extracted tamarind juice.

20. 20

    Simmer for 3–5 minutes.

21. 21

    Add the prepared peanut paste and mix thoroughly.

22. 22

    Cook over low heat for another 5–8 minutes, stirring gently until the gravy thickens and the oil begins to separate.

23. 23

    Switch off the heat and allow the curry to rest for 10 minutes before serving.