Chettinad Chinna Kathirikkai Puzhi Kuzhambu/Brinjal Gravy with Shallots & Garlic

Chinna Kathiriakkai Kuzhambu also referred to as 'Ennai Kathirikkai Kuzhambu' is a Chettinad special variety.  It's easy to prepare, less time-consuming, as Brinjal cooks really fast.

Ingredients:

Chinna Kathirikkai/Brinjal - 1/4 kg (cut into strips of 4)

Chinna Vengayam/Shallots - 12 (halved/quartered depending upon the size)

Garlic - 6 (halved or quartered)

Large Ripe Tomato- 1 (cut into small cubes)

Salt - to taste

Puzhi thanni/ strained tamarind juice - 1/4 Cup

Sambhar Powder - 3 tsp.

Thani Milagai Thool/red Chill powder - 1 tsp.

Chinna Kathirikkai/Brinjal

Puzhi/Tamarind

Tempering ingredients:

Vendhayam/Fenugreek Seeds - 1/2 tsp

Sombu/Saunf/Fennel Seeds - 1 tsp

Curry leaves -  few

Perungayam/Hing/Asafetida- 1/4 tsp., (roast well in oil)

Oil - 2 tbsp

Final touch:

Vendhayam/Fenugreek Seeds - 1/2 tsp.

Seeragam/Cumin seeds - 1 tsp.

In a small pan slightly dry roast the above and grind. Save the powder for the final touch. It gives wonderful flavour to the Kuzhambu.

Vendhayam/Fenugreek seeds

Seeragam/Cumin seeds

Powdered Fenugreek & Cumin seeds

Method:

In a Kadai/ deep pan pour oil and add the seasoning ingredients, let the asafetida/Perungayam  roast well, add garlic, sauté for couple of minutes. Add the onions and sauté for few minutes, until they turn golden brown.  Add tomatoes and brinjal/Chinna Kathirikkai and turmeric powder. Cook well until half-done. Toss the sambar powder, red chili powder and salt.  Mix well and pour the tamarind juice, add enough water for the gravy. Bring to boil and reduce the heat, let it simmer for about 10 minutes. 
Now add the dry roasted ground powder, mix well and switch off.

Chinna Kathirikkai Kuzhambu is ready to serve.  It goes very well with rice/brown rice, idly and Oothappam. While taking with plain rice, add a dash of ghee!

Full meals!