Ennai Kathirikai Kuzhambu (Tamarind Eggplant Curry)

Name: Ennai Kathirikai Kuzhambu (Tamarind Eggplant Curry)
Prep time: 15 min
Cook time: 35 min
Ingredients: 250 g (4 small) Baby Eggplants; 50 ml (small lemon size) Tamarind extract; 2 tbsp Sesame oil; 1 tsp Mustard seeds; 1/2 tsp Fenugreek seeds; 10 g Curry leaves; 1 tbsp Sambar powder; 1/2 tsp Turmeric powder; 1 tsp Salt

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Ennai Kathirikai Kuzhambu (Tamarind Eggplant Curry)

Ingredients

• 250 g (4 small) Baby Eggplants
• 50 ml (small lemon size) Tamarind extract
• 2 tbsp Sesame oil
• 1 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds
• 10 g Curry leaves
• 1 tbsp Sambar powder
• 1/2 tsp Turmeric powder
• 1 tsp Salt

Cooking Steps

Slit eggplants into quarters leaving stem intact.

Heat oil in pressure cooker.

Sauté mustard, fenugreek, and curry leaves.

Add eggplants and fry until slightly golden.

Stir in tamarind, spices, and salt.

Add 200 ml water.

Pressure cook for 2 whistles.