Kathirikai (eggplant) Kuzhambu Recipe

Name: Anjappar Indian Cuisines Kathirikai (Eggplant) Kuzhambu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 each small globe or Indian brinjal eggplants; 1 medium onion; 2 medium tomato; 4 cloves garlic cloves; 2 each green chilies; 2 tbs coriander seeds; 1 tsp fenugreek seeds (methi); 1 tsp urad dal (split black gram); 1 tsp chana dal (split chickpea); 2 each dry red chilies; 1 tbs tamarind paste; 1 tsp turmeric powder; 1 tsp kashmiri chili powder (or regular chili powder); 1.5 tsp salt; 2 cups water (for grinding and simmering); 4 tbs oil (vegetable or peanut); 1 tsp mustard seeds; 1 tsp cumin seeds; 12 leaves curry leaves; 1 pinch asafoetida (hing); 1 tsp jaggery or brown sugar

Inspired by Anjappar Indian Cuisine

Time45m

Serves4

Oil roasted eggplants cooked with South Indian spices and herbs

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Ingredients

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Eggplant & vegetables

6 each small globe or Indian brinjal eggplants

1 medium Onion

2 medium tomato

4 cloves Garlic cloves

2 each green chilies

Spice paste & dry spices

2 tbs coriander seeds

1 tsp fenugreek seeds (methi)

1 tsp urad dal (split black gram)

1 tsp chana dal (split chickpea)

2 each dry red chilies

1 tbs tamarind paste

1 tsp turmeric powder

1 tsp kashmiri chili powder (or regular chili powder)

1 1/2 tsp Celtic sea salt

Tamarind-vegetable liquid

2 cups water (for grinding and simmering)

Tempering & finishing

4 tbs oil (vegetable or peanut)

1 tsp mustard seeds

1 tsp cumin seeds

12 leaves curry leaves

1 pinch asafoetida (hing)

1 tsp jaggery or brown sugar

Method

Prepare and roast eggplants

Wash and slit eggplants

Wash the eggplants and pat dry. Make two or three lengthwise slits in each eggplant from top to near the stem (do not cut through). This helps them absorb flavors while roasting and cooking.

Heat 2 tablespoons oil in a wide skillet or cast-iron pan over medium-high heat. Add the eggplants in a single layer and drizzle a little oil over them. Roast, turning occasionally, until they are blistered and golden on all sides and softened through, about 10–12 minutes. Remove and set aside.

Prepare spice paste

Dry-roast the whole spices: heat a small dry skillet over medium heat. Add coriander seeds, fenugreek seeds, urad dal, chana dal and dry red chilies. Roast, stirring, until fragrant and the dals turn lightly golden, about 2–3 minutes. Remove and let cool.

Grind the roasted spices with garlic cloves, green chilies, 1/2 cup water and tamarind paste until smooth to form a thick spice-tamarind paste. If needed, add up to 1/4 cup more water to achieve a smooth but not watery paste. Set aside.

Cook base and simmer

In a deep skillet or saucepan, heat the remaining 2 tablespoons oil over medium heat. Add mustard seeds and let them pop. Add cumin seeds, curry leaves and a pinch of asafoetida and sauté for 10–15 seconds until fragrant.

Add the sliced onion and sauté until translucent and lightly golden, about 5–6 minutes. Add the chopped tomatoes and cook until they break down and oil separates slightly, about 4–5 minutes.

Stir in turmeric powder, chili powder and the prepared spice-tamarind paste. Cook the paste for 2–3 minutes, stirring so it doesn't stick. Add 1 to 1 1/2 cups water (from the 2 cups total) to make a thin gravy. Taste and add salt and jaggery. Bring to a gentle boil.

Add the roasted eggplants to the simmering gravy. Spoon some gravy into the slits of each eggplant so the inside flavors evenly. Reduce heat to low, cover partially, and simmer for 8–10 minutes so the eggplants absorb the flavors and the gravy thickens slightly.

Adjust seasoning and finish

Check seasoning and adjust with additional salt, tamarind or jaggery to balance sour, spicy and sweet notes. If the gravy is too thin, simmer uncovered another 3–5 minutes to reduce; if too thick, add up to 1/2 cup water.

Turn off heat and simmer covered for 2 minutes to let flavors meld. Serve hot garnished with a few fresh curry leaves or coriander if desired.