Kathirikai Kara Kulambu | Kathirikai Masala Kuzhambu | Spicy Brinjal Curry with Coconut

Spicy Gravy with Brinjal & Coconut-Poppy seed paste

I am very picky about this particular veggie brinjal. I do not enjoy all the dishes prepared with it. For me to like them, they should not have their inherent taste, rather their flavor has to be enhanced with some added ingredients like coconut or lentils :D I am sure that there are many out there who would second me on that. Rather than the simple & normal Brinjal fry or Kathirikai Murungakkai poriyal, I would prefer some more elaborate preparations like Kathirikai Gosthu or Kathirikai Kara Kuzhambu. This is yet another tasty lip smacking preparation of my mom's. Usually she finds ways to avoid coconut but when her Son-In-Law is in town she goes about with the extra indulgence by including coconut. So I actually get to enjoy her preparation when Deeps is at home. Since it is both his & my favorite I prepare this often at our place too. This is very easy to make & makes you have an extra helping of rice too ;)

Recipe Source: Ma

I Took: 40 minutes

Serves: 3-4 persons

I Used:

Brinjal - 4 medium sized  Onion - 1 medium sized - chopped Tomato - 1 medium sized - chopped Tamarind - Lemon sized Red Chilly powder - 2 tsp Coriander powder - 2 tsp Turmeric powder - 1/4 tsp Grated coconut - ¼ cup Poppy Seeds/Khus Khus - 1 ½ tsp Mustard - ¼ tsp Fenugreek - ¼ tsp Curry leaves - A sprig Coriander leaves - 3-4 sprigs Oil - 1 tbsp Salt - As Needed

The Way:

1. Rinse the brinjal in water & cut them into 2 inch long & 1 inch thick pieces and keep them immersed in water till use
2. Soak tamarind in ¼ cup water for 15-20 minutes & extract the pulp
3. Grind together coconut & poppy seeds to a fine paste with ¼ cup of water. Keep this aside
4. Heat oil in a pan. Splutter mustard. Add fenugreek. When they start to turn colour, add the onions & saute till they turn transparent and start to change colour
5. Then add the cut brinjals & saute for 3-4 minutes till the oil coats the brinjals and they slowly start to shrivel. Now add the tomatoes & fry till they get mushy
6. Add the red chilly powder, coriander powder, turmeric powder & salt. Saute well till the raw smell goes off
7. Add the tamarind juice, curry leaves & 2 cups of water. Allow it to cook in medium flame until the brinjals are cooked
8. Now add the ground coconut paste & give it a stir. Allow it on low flame for a minute or so & then remove from heat. Garnish with chopped coriander leaves

Serve hot with rice !

Cheers,

Chitz