Chettinad Kathrikkai Kuzhambu

Cuisines

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Recipe

Ingredients

	250 grams	Eggplant , small
	2 tablespoons	Sesame oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	1 pinch	Asafoetida
	10	Curry Leaf
	1 cup	Tamarind , extract
	1 teaspoon	Turmeric powder
	2 tablespoons	Sambar powder
	1 teaspoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Coconut , grated
	1 teaspoon	Fennel Seed
	2 tablespoons	Coriander Seed
	4	Red Chili , dried
	1 teaspoon	Black Peppercorn
	1 tablespoon	Chana dal
	1 tablespoon	Urad dal

Instructions

1. 1 Wash the brinjals and make slits on them without cutting through completely.
2. 2 Heat sesame oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida.
3. 3 Once the mustard seeds splutter, add curry leaves and the brinjals. Sauté for 5 minutes.
4. 4 Add tamarind extract, turmeric powder, sambar powder, jaggery, and salt. Mix well.
5. 5 Cover and cook on medium heat until the brinjals are tender.
6. 6 In a separate pan, dry roast grated coconut, fennel seeds, coriander seeds, dried red chilies, black peppercorns, chana dal, and urad dal until golden brown.
7. 7 Grind the roasted ingredients into a smooth paste with a little water.
8. 8 Add the ground paste to the cooked brinjals and simmer for another 10 minutes.
9. 9 Adjust salt and consistency as needed, then serve hot with rice.