Eggplant Curry ( கத்தரிக்காய் குழம்பு)

Eggplant Curry ( கத்தரிக்காய் குழம்பு)

Ingredients:

Short thin Brinjal / Eggplant ( கத்திரிக்காய் ) - 7 or 8

Small Onions ( சின்ன வெங்காயம்) - 10 

Garlic ( பூண்டு) - 5 cloves

Tomato ( தக்காளி) - 1 big size

Tamarind ( புளி) - a small lemon size quantity soaked in water
Turmeric Powder (மஞ்சள்தூள்) - 1/4 tsp

Sambar / Kuzhambu Powder ( சாம்பார் அல்லது குழம்பு தூள் ) - 2 to 3 tsp

Curry Leaves ( கற்வேப்பிலை ) - 1 twig

Mustard seeds ( கடுகு ) - 1/2 tsp

Fenugreek seeds ( வெந்தயம்) - 1/2 tsp
 Sesame oil / Gingely oil( நல்லெண்ணெய்) - 3 tbsp
Salt to taste ( உப்பு )

Steps:
Extract tamarind juice from the soaked tamarind. To the tamarind juice add turmeric powder, salt and the kulambu powder.Mix well.
Slit the eggplant lengthwise from the base until the top but do not cut completely into two half. Do not discard the tiny head, the sepal. In eggplant / brinjal, the green head part, sepal, can be cooked and eaten.
In a pan, heat a tablespoon of sesame oil and saute the brinjals.
When it is half cooked, remove and keep aside.
Add a tablespoon of  oil to a heavy bottom pot or to the same pan. When it is hot enough add the seasoning - mustard seeds and fenugreek and allow it to crack. Throw in the curry leaves, onion and garlic. Stir fry for a minute. Add the finely chopped tomato and mix well.
Now add the sauted brinjal to this, turn and mix well. Cook for a minute.
Pour in the spiced up tamarind juice and allow it to boil in medium flame.
Taste and adjust for salt level.
When it is cooked and reached the desired consistency, transfer to a serving bowl. Dribble the last tablespoon of sesame oil to the hot kulambu and mix well.
Serve with hot steamed rice.

My Notes:

This type of eggplant , young and without seeds,is an excellent choice for this curry / kulambu. The thin and short one, easy to saute and it absorbs all the tangy and spicy flavour. Spinach curry ( கீரை கூட்டு) is one of the preferred side dish to go with rice and this kulambu and not to forget the all time favourite of the deep fried homemade papads - vathal / rice crackers.

Sesame oil is widely used in such kulambu due to its unique flavour enhancing property. Also the tangy, spicy hot curry is well balanced with this oil.

South Indians extensively use sesame / gingerly oil in cooking for its flavour and cooling effect.

Even while consuming rice, a spoonful is dribbled over the hot steam rice and then the curry is added. Raw sesame oil is considered to have good health effects.

For kulambu / curry without dhal , fenugreek is used. For sambar, where toor dhal or moong dhal is used, asafoetida is used.