Eggplant tangy oily gravy

Eggplant tangy oily gravy /எண்ணெய் கத்திரிக்காய் குழம்பு/ ennai kathirikai kulambu is one of the most authentic south Indian recipe. Everyone have their own recipe. This recipe adapted from one of my favorite YouTuber Mrs. KANNATHAL and here is her channel Tamil virundhu. I liked this recipe very much, it’s tangy, oily gravy loaded with garlic, it’s just perfect for the rainy day. While preparing the recipe my kitchen is filled with aroma, I just loved the masala mixture.

Let’s see the procedure,
[recipe title=”Eggplant tangy oily gravy” servings=”4-5″ time=”40mins” difficulty=”easy”]

Ingredients:-

Procedure:-

First prepare masala for the gravy. In a hot pan add oil followed by the ingredients listed below TO ROAST  and let it set aside to come to room temperature. Now add the mixture in a mixer jar add  a pinch of turmeric and grind it well add water if needed.

Now prepare the veggies. Cut the eggplant / brinjal as shown in the picture and place them in a watered bowl, if you are using shallots peel and cut it into bite size pieces. I used onion, fine chop it and set it aside. Peel garlic. In a pan add oil and fry the prepared eggplant, once it half-cooked transfer it to a plate and set it aside. In the same pan add mustard seeds, curry leaves, and hing. Now add the onions / shallots and garlic pods, fry well. Add the fried eggplant, prepared masala and water if needed. Adjust the salt and add the tamarind extract and cover the pan with its lid and simmer for 10 minutes. Once the oil oozes out of the gravy add jaggery and cook for a minute and serve it with hot rice along with appalam.

[/recipe]

Pictorial:-