Aubergine in Tamarind Gravy | Kathrikkai Kuzhambu

Kathrikkai Kuzhambu1

Aubergine is called “Kathrikkai” in Tamil and is a great vegetable to use in this kind of tamarind gravy or “Kuzhambu” as we call it. It is a comforting dish served with hot steamed Pittu or Rice. Chickpeas are not traditionally added but I think they compliment the Aubergine and provides a good portion of protein. The Aubergine is also traditionally deep fried, which obviously tastes yummy, but not healthy. So roasting the aubergine is a great way of still keeping the flavour and texture without a great amount of oil. The only thing with roasting is that you need a little more time, but it will be worth it in the end, I promise you!

This dish tastes great the day after cooking it, as it gives the aubergine time to soak in all the flavours. This is one time when I think Srilankan curry powder is a must and I, personally, think it really doesn’t taste the same with other masala’s.

What you need:

For roasting:

  • 3 medium aubergines (about 500-600g) 

  • 1 teaspoon Turmeric powder

  • 1-2 teaspoons salt 

  • Oil – enough to coat all the aubergine

For the curry:

  • 1 cup of cooked chickpeas

  • 2 tablespoons vegetable oil 

  • 1 large onion , diced 

  • 2 – 3 cloves of garlic, finely sliced or chopped

  • 2 sprigs curry leaves 

  • 2-3 green chilies, slit lengthways 

  • 1 teaspoon mustard seeds

  • 1 teaspoon Fenugreek seeds

  • 1 teaspoon tamarind paste (alternatively, the juice of a lemon sized tamarind soaked in water) 

  • 2 teaspoon Srilankan curry powder

  • 2 teaspoon chilli powder (or more if you like it quite spicy)

  • 200ml thick coconut milk 

  • 250 ml water 

  • Salt to taste (approx 1 – 2 teaspoons)

How to make it:

1. Cut the Aubergine into strips of about 1 inch in width and about 3 inches in length. Be careful not to cut the aubergine smaller than this as they may burn. At this point you can place the aubergine in a microwaveable dish and heat in the microwave for about 3 minutes. This is so they won’t absorb too much oil in the oven.

2.  Add the salt and enough oil so all the aubergine is coated well. Place in the oven at 220 degrees Celsius for about 30 minutes, turning them over half way through and adding a little more oil if they look too dry. You may need to adjust the timing of this according to your oven and you need to keep an eye on them so they don’t burn too much.

3. In a separate pan, heat 2 tablespoon of oil. Add mustard seeds and when it splutters add the green chilies, fenugreek seeds and curry leaves. Add the sliced garlic and sauté for about a minute. Then add the diced onions and cook for about 5 minutes until the onions are translucent and cooked through. They may turn brown at the sides but that’s ok – it adds to the taste!

4. Add the salt, curry powder, red chilli powder and mix well. Then add the tamarind paste and simmer for about 5 minutes. Now add the coconut milk and water. Cover and cook until it thickens. Add the pinch of asafoetida and the roasted aubergine, chickpeas and combine gently. At this stage, if you are not vegan, then a splash of double cream makes a really yummy, rich taste. 🙂

5.  Cook for another 5 minutes and serve with hot Pittu or rice.

Pittu1

4 responses to “Aubergine in Tamarind Gravy | Kathrikkai Kuzhambu

  1. Pingback: Is it Feb already?! | My Kitchen Adventures

  2. Bhavani Adizie

    Thank you MKA for another great alternative way to cook a classic recipe. I love the taste of this curry but have been put of making it at home because I do not like deep frying. I found cooking the aubergines in the above way retains the flavour and its healthier! I have even adopted cooking aubergines like this for other dishes such as moussaka. I substituted the coconut milk for soya milk which makes the curry not as rich but still tasty. I regularly make the above recipe now and it is yummy with pittu.

    Liked by 1 person

  3. Pingback: The purple fruit | My Kitchen Adventures

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