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Ennai Kathirikkai Kolambu Recipe

Name: Anjappar Indian Cuisines Ennai Kathirikkai Kolambu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 6 pcs small eggplants (preferably Indian/brinjal); 1 cups onion; 1 cups tomato; 4 tbs vegetable oil; 1 tsp mustard seeds; 1 tsp fenugreek seeds (methi); 1 tsp urad dal (split black gram); 1 tsp chana dal (split Bengal gram); 10 leaves curry leaves; 2 pcs green chilies; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tbs coriander powder; 1 tsp fennel seed powder (sombu powder) or crushed fennel; 1.5 tsp salt; 1.5 tbs tamarind paste; 1 tsp jaggery or brown sugar; 1 cups water; 0.5 cups fresh grated coconut; 2 tbs roasted chana dal (dalia/putnalu); 3 pcs garlic cloves; 8 pcs whole black peppercorns; 0.5 tsp cumin seeds; 0.25 cups water (for grinding); 2 tbs fresh coriander (cilantro), chopped

Inspired by Anjappar Indian Cuisine

Time45m

Serves3

Eggplant

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Ingredients

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Main curry

6 pcs small eggplants (preferably Indian/brinjal)

1 cups Onion

1 cups tomato

4 tbs Tuscany sunflower oil

1 tsp mustard seeds

1 tsp fenugreek seeds (methi)

1 tsp urad dal (split black gram)

1 tsp chana dal (split Bengal gram)

10 leaves curry leaves

2 pcs green chilies

1 tsp turmeric powder

1 tsp red chili powder

1 tbs Coriander powder

1 tsp fennel seed powder (sombu powder) or crushed fennel

1 1/2 tsp Celtic sea salt

1 1/2 tbs tamarind paste

1 tsp jaggery or brown sugar

1 cups water

Masala paste (fresh grind)

1/2 cups fresh grated coconut

2 tbs roasted chana dal (dalia/putnalu)

3 pcs Garlic cloves

8 pcs whole black peppercorns

1/2 tsp cumin seeds

1/4 cups water (for grinding)

Garnish

2 tbs fresh coriander (cilantro), chopped

Method

Prep

Wash and pat dry the small eggplants. Trim stems and make 2–3 vertical slits from top almost to bottom so the eggplant stays whole but opens to absorb masala.

Slice onion and chop tomato finely. Slit green chilies lengthwise. Pluck curry leaves.

Masala paste (fresh grind)

Grind fresh masala

In a small blender, add grated coconut, roasted chana dal, garlic cloves, black peppercorns and cumin seeds. Add about 1/4 cup water and grind to a smooth, slightly coarse paste. Set aside.

Main curry

Heat 4 tbs oil in a wide pan or kadai over medium heat. When oil is hot, add mustard seeds. When they splutter, add fenugreek seeds, urad dal and chana dal. Fry until dals turn light golden (about 30–45 seconds) to develop nutty flavor.

Add curry leaves, slit green chilies and sliced onion. Sauté on medium heat until onions turn translucent and begin to brown at the edges (about 4–6 minutes).

Add chopped tomato, turmeric powder, red chili powder and coriander powder. Cook until tomatoes break down and oil begins to separate from the masala (about 4–5 minutes).

Add the prepared coconut-chana dal masala paste to the pan and sauté for 2–3 minutes until raw smell disappears and mixture is well combined with the onion-tomato base.

Add the slit eggplants to the pan, gently turning them in the masala so the paste gets into the slits. Be gentle to keep eggplants intact.

Add tamarind paste, jaggery and salt. Pour 1 cup water into the pan (adjust 3/4–1 cup for thicker or thinner gravy). Stir gently to combine, trying not to mash eggplants.

Cover the pan with a lid and simmer on low-medium heat for 12–15 minutes, turning the eggplants once halfway through so they cook evenly and absorb the gravy. If using larger eggplants, cook for 18–20 minutes until tender.

After eggplants are tender and gravy has thickened to a desired consistency, sprinkle fennel powder and give a gentle stir. Taste and adjust salt, tamarind or jaggery balance.

Turn off heat. Garnish with chopped coriander. Let the curry rest 5 minutes so flavors meld before serving.