Love is in my Tummy

Plant-based flavor

By

Kathirikkai Kuzhambu

Jump to Recipe Print Recipe
Kathirikkai Kuzhambu Brinjal curry

Kathirikkai Kuzhambu

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 4
Ingredients Method

Ingredients
  

For the curry powder
  • 1 cup dried coriander seeds
  • 0.25 cup bengal gram (split chickpeas)
  • 0.25 cup urad dal (skinned black gram lentil)
  • 0.25 cup rice
  • 0.5 cup long red chillies
  • 1.5 tbsp black pepper
  • 1.5 tbsp cumin seeds
  • 1.5 tbsp fenugreek seeds
  • 1.5 tbsp mustard seeds
For the curry
  • 0.33333333333333 cup sesame oil + 2-3 tbsp more
  • 1 tsp mustard seeds
  • 0.5 tsp cumin seeds
  • 1 sprig curry leaves
  • 170 gram onions, chopped
  • 1 tbsp ginger, grated
  • 1 tbsp garlic, grated
  • 1 tsp Salt
  • 400 gram Indian brinjal, quartered length-wise
  • 1 tsp red chilli powder
  • 0.5 tsp turmeric powder
  • 450 gram tomatoes, chopped
  • 4 tbsp curry powder*
  • 6 tbsp tamarind juice
  • 0.25 tsp asafoetida (hing)
  • 1 cup water

Method
 

Make the curry powder
  1. Dry roast all the ingredients on medium heat until golden brown and fragrant. Let cool completely.
  2. Grind to a fine powder in a powerful spice grinder. Transfer to a large plate, spread it out and let cool completely. Store in a clean, dry, air-tight jar.
Make the curry
  1. Toss the quartered brinjal in turmeric and red chilli powder and set aside.
  2. Heat 1/3 cup oil in a heavy-bottomed vessel. It's hot when a few mustard seeds dropped in start to crackle immediately. Add the rest of the mustard seeds, followed by cumin and curry leaves.
  3. Add the chopped onions, grated ginger and garlic with a pinch of salt and let cook on medium-high heat until slightly soft.
  4. Stir in the prepared brinjal and keep stirring until the skin turns from purple to brown.
  5. Add the chopped tomatoes, cover and cook until the tomatoes are soft.
  6. Season with the prepared curry powder, tamarind juice and add water. Adjust salt according to taste and sprinkle asafoetida. You may top the curry with the remaining 2-3 tbsp oil.
  7. Reduce heat to a complete low and let simmer for an hour.
  8. Let cool completely before refrigerating. Keeps well for upto a week, if it's not licked clean well before that.