Eggplant Kuzhambu (Ennai Kathirikkai Kuzhambu)

This Kuzhambu is a variation of regular puzhi kuzhambu. The gravy is thicker than regular kuzhambu. No other type of eggplant other than Indian one will go well with this. The eggplants are slit from bottom, halfway towards top letting them hold the pieces together. Choose the smallest eggplant you can get. This is a chettinad specialty. Back in India, whenever we attend a function like marriage or 60th birthday they will either serve this kuzhambu or Pakoda kuzhambu for lunch. I love both of them so I would skip other dishes & wait for this kuzhumbu to be served. Now I guess I wouldn't wait like that. I found the recipe almost closer to original one. Here goes the recipe.......

Ingredients

Small Brinjals (Eggplant) – 6-7

Tamarind paste– 1/2 tspn

Coriander leaves
Garlic - 4

onion - 1/2 medium

Tomato - 1

Mustard,Urad dhal, Cumin seeds, asafoteida(hing), Curry leaves for seasoning

Salt – To taste

Oil

To Grind:

Dry chilli – 3-4 count

Whole pepper – 1/2 tspn

Fenugeek seeds – 1/4 tspn

Cumins seeds – 1/2 tspn

Dhania(Coriander seeds) – 1 spoon

Kasa kasa(Poppy seeds) - 1 tspn

Coconut – 3 piece

Chopped onions – 1/2 medium

Method

Roast all the ingredients given under grinding with little oil. Blend them into a fine paste when it gets cooled. Chop the onion,garlic & tomato & slit the eggplants according to instruction given in introduction. Heat 1-2 tbspn of oil preferably sesame oil in a pan & add the seasonings. Saute the onion,garlic & tomato along with some salt till tomato gets mushy. Add turmeric powder & the ground paste & keep it stirring till the oil separates. Now add the eggplants, saute it  till the eggplant turns colour a little bit. Finally add tamarind paste & some jaggery  along with some water. Let it boil till eggplants are cooked & the gravy thickens. It tastes better when the oil floats on the top. If not, add a tspn of oil at the end. Serve it with rice & poriyal.