Eggplant curry - Kathirikkai Pulikkulambu

Who wouldn't love spicy pulikkulambu, pair it with dal and papad, it is a fulfilling menu. Especially if you have access to pinju kathirikkai/tender eggplant it is gonna be even tastier. Hope my plants will give enough brinjals soon. :)


Ingredients

Brinjal/eggplant - 6 to 8
Onion small size - 1 chopped
Garlic - 5 cloves chopped
Green chillies - 5 chopped
Tomato - 2 chopped
Tamarind - cherry size
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Sambar powder - 1 tsp
Brown Sugar - 1 tsp
Oil - 1tblspn
Salt to taste.

For Tempering

Mustard seeds - 1 tsp
Urid,channa dal - 1 tsp
Curry leaves - few
Methi seeds - 1/2 tsp
Asafoetida/perungayam - a pinch

Directions

1. Cut the eggplants into bite size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter.
2. Temper the ingredients and add chopped green chillies, onion, garlic. Saute it in the same oil till it turns light brown.
3. Add chopped tomato, fry well and add brinjal, sambar powder,chilli powder, turmeric, salt, sugar and tamarind.
4. Pour a cup of water let it simmer in medium heat till it cooked. Serve hot with rice.

Note: You can substitute eggplant with okra, bittergourd, sweetpotato. If you have tried with any other vegetable, I would love to hear and experiment too. :)

Links : Anthony's Curry Mela