Kathirikai Kara Kuzhambhu | Spicy Brinjal Curry

Kathirikai / Brinjal is my favorite and I love anything made up of Brinjal, especially ennai kathirikai. My grandma used to prepare this curry often and it tastes delicious with rice.

Last week, I visited my friend in Virginia. While talking with her, she referred amaranth and samo seeds. I was surprised to hear that as we don’t get millets here in Pittsburgh. That’s it, we headed to the shop directly. It is an Asian grocery shop which is as big as stores like Walmart. I could find every vegetable which we used to have back home. They even sell plantain stem and vadu maanga. The mint leaves were so fresh as if they have been plucked a few minutes back. My joy knew bounds. Without a second thought, I filled my cart with all vegetables. They had thai brinjal as well as ours. On seeing, fresh and tender smaller ones, all I could think in my mind is this kara kuzhambhu.

Now, here goes my favorite – Brinjal Kara Kuzhambhu from my Grandma’s Kitchen

Ingredients:

Brinjals – 8
Small onions – 10
Lemon sized tamarind – 1
Turmeric powder – a generous pinch
Salt – to taste
Gingelly Oil – 2 tbsp

To roast and grind to a paste:
Tomato – 1 medium sized chopped
Jeera – 1/4 tsp
Coriander seeds – 1 tbsp
Whole black pepper – 1/4 tsp
Urad dhal- 3/4 tsp
Channa dhal – 3/4 tsp
Dry red chillies – 5 (adjust according to your spice level)

To temper:
Urad Dhal – 1 tsp
Oil – 1 tsp
Curry leaves – few
Mustard seeds – 1/2 tsp
Dry red chillies – 2

Method:

Soak Tamarind in hot water and extract thick pulp out of it
Dry roast all ingredients mentioned under “To roast and grind” until tomatoes turn mushy. Make sure you don’t burn them. Add chilies, in the end, to avoid burning them
Cool down and grind the roasted ingredients to a fine paste
Wash brinjals and cut stem. I prefer to use them along with the stem as they add unique taste to the curry
Slice brinjals slightly on the bottom (Put a + mark on the bottom of brinjal) and stuff the masalas. Keep aside
Heat oil in a skillet over medium heat and add all the ingredients mentioned under “To Temper”.
Once the mustard clutters, add onion, turmeric and simmer until onions are lightly browned.
Add stuffed brinjals and saute’ until they shrink.
Now, add the remaining paste and saute’ for few mins.
Finally, add tamarind water, salt and simmer the curry until the brinjals are cooked and oil oozes out on the sides

Usually, kara kuzhambhu tastes better when a liberal amount of gingelly oil is used and cooked in medium heat for a long time. Serve kara kuzhambhu with hot rice and pappad.

Do try and let me know your comments!