Nallennai kathirikai kuzhambu

 

Ingredients

    Kathirikai [Baby egg plant] – ½ kg
    Tamarind – gooseberry size [soak in warm water and extract puree]
    Gingelly oil – 2 tbsp
    Dry red chilli -1
    Curry leaves – 1 spring
    Sambar Onion [shallots] – 6
    Red chilli powder – ¼ tsp
    Turmeric powder – ¼ tsp
    Jaggery – 1 tbsp [grated]
    Mustard seeds – 1 tbsp
    Bengal gram – 1 tbsp
    Asafetida a pinch
    Salt to taste
    Oil – 2 tbsp
    Water as needed

For roasting and grinding ingredients

    Bengal gram – 1 tbsp
    Urad dal – ½ tbsp
    Coriander seeds – 1 tbsp
    Cumin seeds – 1 tbsp
    Dry red chilli - 1
    Shallots – 7
    Oil – 1 tbsp
    Water – ¼ cup
    Heat oil in a pan then roast Bengal gram and urad dal. Then roast coriander seeds and cumin seeds.
    Next roast onion and dry red chilli. Then put all ingredients in a mixer jar then grind well with ¼ cup of water.

Dry roast and grind

    Fenugreek seed – 1 tbsp
    Coriander seeds – ½ tbsp
    Cumin seeds - 1 tbsp
    Dry roast then grind to fine powder

Method

    Wash & Slit egg plant on top. Heat pan with gingelly oil then sauté brinjal for 7 min.
    Heat another pan then add mustard seeds. Once it’s spluttered add Bengal gram and onion sauté till soft.
    Add dry red chilli, curry leaves, fenugreek powder and asafetida mix well. Then add sautéed brinjal mix well.
    Add salt, turmeric & red chilli powder mix well. Then add tamarind puree mix well & add water cook till raw smell out.
    Then add ground paste mix well & add coriander powder & cumin powder leave it for boil.
    When boiling add jaggery mix well & cut off heat then add 1 tbsp of gingelly oil.
    Serve hot with rice.