katharikkai / Brinjal Karakuzhambu

                                    This is a traditional and tasty gravy for rice to be mixed with it and eaten.A tablespoon of plain cooked toor dhal or mashed greens ( Keerai Masial ) added with the rice and this kuzhambu gives a unique and combined taste.

Katharikkai Kuzhambu

Ingredients :

Medium sized Brinjals    8
Onions       2
Tomatoes      2
Tamarind    1 small lemon size
Chilly Powder   1 tsp.
Coriander Powder 2 tsp.
Grated coconut  3 tbsp.
Garlic Pods   6
Oil       3 tbsp.
Salt, Turmeric Powder, Mustard, Split Urad Dhal, Curry leaves.

Method :

1. Soak the tamarind in warm water and take two cups of tamarind extract.

2. Split the Brinjals into 4 parts from the stalk side, removing the stalk and do not cut till
    the end. The Brinjal must be whole but  cut in 4 parts, joined at the bottom.

3. Heat the oil, preferably Gingelly Oil, add the mustard, urad dhal and curry leaves.

4. After the mustard splutters, add the finely sliced Onions and the Garlic.Saute well.

5.When the Onions turn brown, add the sliced tomatoes and little salt.Saute on a medium
   flame.

6.After the tomatoes shrink, add the split Brinjals, add little more salt for the Brinjals and
   saute on medium flame. The veg. should not get burnt.

7. After 8 to 10 mins. the Brinjals become soft, getting cooked in the oil.Add the chilly
    powder, coriander powder and turmeric powder .Sautefor another  2 to 3 mins.

8. Add the tamarind water and salt.Mix well and let the gravy boil on a medium flame for
   5 mins.

9. When a thick gravy consistency for rice is reached, add the finely ground coconut
    paste, mix well and allow it to simmer for 3 mins. Switch off. The tasty Katharikkai
    Kuzhambu is ready.

Note :

The oil is the real taste maker and the Brinjals have to get cooked in the oil.It can be reduced a little.

Chilly Powder and salt can be added according to our taste.

Pottukadalai   ( Roasted Channa Dhal ) can be added to the coconut, reducing the coconut a little.