Tangy Brinjal Curry / Kathirikkai Pulikulambu
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This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract.
It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.
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Ingredients
- Baby Eggplant – 6 nos
- Onions – 1 ½ nos
- Tomato – 1 nos
- Turmeric powder – ½ tsp
- Chili powder – 1 ¼ tsp
- Coriander powder – 2 tsp
- Tamarind – a lemon size big
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Fenugreek seeds / Vendayam – ¼ tsp
- Curry leaves – a sprig
- Oil – 1 tbsp
- Salt
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Instructions
- Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
- Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
- Prepare Tamarind Extract.
- Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
- Add in the onions and cook until they turn golden brown.
- Add in the tomatoes and cook until they turn mushy.
- Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
- Pour in the tamarind extract and bring it to boil.
- Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
- Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.
- Serve hot with steamed rice. I have accompanied this with fish fry.
Notes
Note: This curry stays fresh for 48 days at room temperature.
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