Chettinad Kathrikkai Kuzhambu

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Recipe

Ingredients

250 grams	small brinjals (eggplants)
2 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 pinch	asafoetida
10	curry leaves
1 cup	tamarind extract
1 teaspoon	turmeric powder
2 tablespoons	sambar powder
1 teaspoon	jaggery
—	salt to taste
2 tablespoons	grated coconut
1 teaspoon	fennel seeds
2 tablespoons	coriander seeds
4	dried red chilies
1 teaspoon	black peppercorns
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.