Brinjal Curry Ennai Kathirikai Kulambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn mushy.
• STEP 5.Add tamarind pulp, salt, and jaggery. Mix well.
• STEP 6.Add the brinjals and coat them with the masala. Cover and cook until the brinjals are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and tender brinjals for better taste and texture.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• Adding a pinch of asafoetida (hing) enhances the flavor of the curry.

Storage and Serving

• Leftover brinjal curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency by adding a little water if needed.
• Serve the brinjal curry with steamed rice, roti, or dosa for a delicious meal.