Kathirikai KaraKuzhambu / Brinjal or Aubergine or Vankaya Curry

This is one of the sour and hot brinjal recipe from South Indian Cuisine. This curry tastes heavenly with hot rice. Having brinjal in our diet serves us with lot of health benefits. It's rich in low soluble carbohydrates and fibre, so it is a good choice for people suffering from diabetes. Also it is rich in vitamins, minerals and fibre which helps in getting glowing skin and stimulates good hair growth.

So let's get to know "How to make Kathirikai KaraKuzhambu / Brinjal or Aubergine or Vankaya Curry" Happy Cooking!Cheers!

Ingredients:

Brinjal - 5 no's

Shallots/ Pearl onions - 10 numbers

Tomato - 1

Curry leaves - 1 sprig

Tamarind - 1 small lemon size

Coconut Shredded - 1/2 cup

Chilli powder - 2 tsp

Turmeric Powder - 1 tsp
Fennel/ Sombu powder - 1 tsp

Salt to taste

To Temper:

Gingelly oil - 2 tbsp

Mustard - 1 tsp

Fenugreek - 1/4 tsp

Pepper - 1/4 tsp

Jeera - 1/2 tsp

Green Chilli - 2 slit

Method:

1. Soak tamarind in hot water.

2.Heat a pan add 2 tbsp of oil and add the ingredients mentioned in "To Temper" one by one

3.Add chopped onions and garlic. Add the curry leafs and saute till the onions become translucent.

4.Add tomato,a pinch of salt and close the pan with a lid

5.In 2 minutes open the lid and mash the tomatoes.Then add the brinjals.( I have slit the brinjal both the sides, You can cut it the way you prefer)

6. Let the brinjal get 3/4th cooked.

7. Add chilli powder, turmeric powder and tamarind pulp. Mix and let it cook.

8.Grind coconut to paste with water

9.Once Oil starts coming out of the gravy, Add the fennel power and coconut paste. In 2 minutes switch off the flame and serve hot with rice

Note:

1. I have used the chilli powder made at home, it has both red chilli and coriander in it. If you are using plain red chilli powder, add coriander powder accordingly.