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Eggplant and Potato in Oil Gravy | Ennai Karthirikkai Kuzhambu

Eggplant and Potato in Oil Gravy | Ennai Karthirikkai Kuzhambu


I didn't knew there is anything call Ennai karthirikkai Kuzhambu until one day I tasted it from my colleague's lunch box and the poor him felt the aftermath of it as I bugged him each n every day to get the recipe, finally I got the recipe and tried with my add modification to it.  The end result was better than I expected.  Normally baby eggplants are used in this recipe but I used long ones and also add a potato.    I'm blogging this for my own reference. 


Ingredients:

Eggplant - 2 Cups chopped
Potato - 1 Medium
Onion - 1 Medium
Tomato - 1Medium
Green Chilies - 2
Tamarind - marble size
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Fresh grounded Pepper - 1/2 tsp
Mustard Seeds - 1/2 tsp
Sesame Oil - 3 tbsp
Salt - to taste
Water - 2 cups
Cilantro - 2tbsp chopped
Curry Leaves - 1 sprig

For Spice Powder
Toor Dal - 1 tbsp
Channa Dal - 1/2 tbsp
Urad Dal - 1/2 tbsp
Fenugreek/Methi Seeds - 1 tsp
Cumin Seeds - 1 tsp
Dry Red Chilies - 2


Method:

1. In a pan heat 1 tsp of oil and roast all the dals and methi, cumin seeds until golden brown.  Allow to cool and grind to fine powder ( I made it little coarse)

2.  Chop eggplant & potato in bite size pieces and mix with spice powder.  


3. Chop onion and slit the chilies.  Puree the tomato and keep aside.  Soak tamarind in little hot water for 10-15 minutes and extract thick pulp.

4. In a pan heat 2tbsp oil add mustard seeds and let it crack.  Add onion and chiles and saute until onion becomes pink. 

5. Add eggplant and potato and saute for 3-4 minutes in slow-medium heat.  


6. Add all masala, pepper powders mix well,  now add puree tomato and cook until oil  starts to separates or for 2-3 minutes. 

7.  Add 1-2 cup of water, salt and boil until potato gets cooked for around 5-6 minutes in medium heat. Add tamarind paste and simmer for 2 minutes.

 

8. Add 1tbsp of oil simmer again for a minute off the flame and garnish with chopped cilantro and curry leaves. 


Let the curry sit for 5 minutes before you dig in, enjoy with hot steamed rice or for a change try with Idly ..it goes so well with idly too.