ENNAI KATHARIKKAI KUZHAMBU (BRINJAL CURRY)

ENNAI KATHARIKKAI KUZHAMBU

This is one of the authentic kongu  nadu recipe which is very popular in every household..for this dish we need brinjals which are not too ripe, it should be small and even in size.As the name implies we saute brinjal in generous amount of oil till it is 3/4th cooked and we add some freshly ground masala paste with tamarind water.. its really tasty and brinjal has many health benefits 

as well..

Eggplant (Katharikkai) is known as a vegetable having a unique range of health benefits, including an ability to help build strong bones and prevent osteoporosis, reduce the symptoms of anemia, and increase cognition. It improves cardiovascular health and protects the digestive system. Eggplant is also good for weight loss, managing diabetes, reducing stress, protecting infants from birth defects, and even preventing cancer

Eggplants Nutrition Facts

The wonderful health benefits of eggplants are primarily derived from their vitamin, mineral, and nutrient content. Eggplants are a rich source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese. They also contain almost no cholesterol or saturated fat.

HEALTH BENEFITS OF BRINJAL

Aid in Digestion. Eggplants, like many other vegetables, are great sources of dietary fiber, a necessary element in any balanced diet. ... 

• Weight Loss. ... 
• Prevent Cancer. ... 
• Improve Bone Health. ... 
• Prevent Anemia. ... 
• Improve Brain Function. ... 
• Improve Heart Health. ... 
• Manage Diabetes.

INGREDIENTS

Katharikkai (brinjal) - 1/2 kg

Tamarind - lemon size soaked and extracted

Small onions - 200gm

Tomato - 1 large

curry leaves - few

cinnamon - 1 inch piece

clove - 4

saunf - 1 tsp

kasakasa - 1/2 tsp

Coconut - 2 small pieces

Turmeric powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Oil - 50 ml
Salt - as required
Water - as required
Jaggery - 1 tsp

Curry powder - 5 tsp ( Curry powder

Coriander seeds ( whole dhaniya) - 1 cup

Dry red chilles - 1/4 cup

Cumin - 2 tbsp 

Black pepper - 2 tbsp 

 Curry leaves - 3 to 4 strips

Dry roast all these ingredients separately in a kadai in a medium flame, cool it completely and grind it into a fine powder .. You can also prepare this powder in large quantity and store it for an year.. the measurement will be Coriander seeds- 1kg, dry red chilles-1/4 kg, cumin - 100g,black pepper-100g, Curry leaves - 2 hands full..)

FOR MASALA PASTE 

Place a kadai on the stove, add 2 tsp of oil, small onions, curry leaves and saute them for 2 to 3 mins until the onion's color changes..

Add sliced tomato to this and saute till tomato is fully cooked.add cinnamon stick,cloves, saunf, kasakasa, coconut pieces and mix well..

Add the curry powder now and mix it gently and simmer the stove for 1 min and turn off.. Cool it completely and grind into a smooth paste.. our masala paste is ready..

I have used claypot for this dish as the taste is very much enhanced and it gives the authentic touch.. if u don't have a clay pot u can use kadai or any other utensil.. We are going to use the full brinjal for this kuzhambu, just slit it at the top as shown in the picture.. remove just the stem, let the bottom layer be there no need to remove it..

Place a claypot on the stove, let it get heated, add 5 tbsp of oil, once it is hot enough add mustard seeds, let them splutter, add curry leaves..

Add the brinjals to it , mix it well with the oil and saute for 5 to 7 mins in medium flame until the vegetable is half cooked and the color changes..

U can see the changed color of the brinjal , now u can add the ground masala paste, tamarind extract, salt, turmeric powder, 1 cup of water ,mix well and cook for 10 mins till the raw smell goes .. stir in-between as it may get burnt in the bottom..

After 10 mins u can get a enchanting aroma of cooked brinjal and the required consistency will be achieved.. turn of the stove and garnish it with some fresh coriander leaves and add jaggery and mix well.. The jaggery will take off the sourness of the tamarind.. and thats it your ennui katharikkai kuzhambu is ready..

 Serve it hot with rice.. it tastes heavenly.. Hope you all liked this authentic kongunadu recipe.. Give it a try and give ur valuable feedback through comments.. until tomorrow its Veni signing off .. Happy cooking !!!

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About Venicooks

I'm Krishnaveni Shivakumar from Erode ,TamilNadu .Cooking is my Passion and I would like to share the joy of cooking with my recipes in this Blog........