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Yennai Kathirikai Kozhambu & Jasmines

Yennai kathirikai kozhambu – ( Vankaya pulusu ) – Hmm in English if I were to translate it will be Eggplant curry sauce in oil !!This is the dish I chose for JFI-Brinjal. Anyways there is a lot of misconception I have seen in the blog world about this dish.. This dish is not a stuffed eggplant recipe. Its often often mistaken for Andhra gutti vankaya koora – the famous sesame-peanut-stuffed-eggplant recipe.

Yennai kathirikai kozhambu – Brinjal curry sauce in Oil – JFI – Eggplant

All good things are simple – so is yennai kathirikai kozhambu.. But let me warn you before hand. This recipe calls for a lotttt of oil. The soft whole scored eggplant soaked in the honey-like spicy sauce wakes up the most sober palatte. Here is the recipe without much ado.
From the pantry:
gingelly oil
sambar powder – if no sambar powder add chilly powder and coriander powder ratio 1:2
turmericFrom the Fridge:
round brinjals ( eggplant )
curry leaves

1. Soak a big lime sized tamarind ball in water.
2. Chop one indian-medium sized onion
3. Chop one medium sized tomato
4. Remove the stalks of brinjals, and slit them vertically but not till the end leaving the brinjal whole.
5. Heat 2 tablespoons oil in a kadai
6. Temper oil with half tsp each of fenugreek, mustard, one tsp of cumin and 7 to 8 curry leaves.
7. Add the chopped onion when the mustard splutters and saute for a minute
8. Add two more tablespoons oil and add the brinjals . I actually added 1/3rd cup 🙂
9. Saute for another couple of minutes.
10. Add quarter teaspoon turmeric, two teaspoons sambar powder.
11. Close and cook in medium low heat without adding any water. Cook until brinjals are half done. For approximately 15 minutes
12. Add chopped tomato and after a minute of sauteing, add salt and one and half cups water
13. Cook for another 10 minutes until honey like consistency.

Serve hot with idlies, rice. Best next day. !!

Jaadhi Malli – Chinese jasmine( Jaaji malli, Chameli ) Picked up during one of our morning strolls


June 17, 2007 Posted by | Ammas' Specialities, Everyday food | 10 Comments