Egg Plant Gravy



ennai kathirikai


1)Peel the skin of the onion and the garlic. Cut the tomato and slit the green chili

2) Soak the tamarind in hot water and get the juice

3) Slit the egg plant into 4 sections. Don’t open it up completely


4) Heat up 2 tablespoons of oil in a pan. When the oil is hot,  fry the egg plants with a pinch of salt in a slow flame. When the skin of the egg plants get, tender switch off the flame


  5) Heat up rest of the oil. When the oil is hot, add the channa dal. When the channa dal turns into golden brown, add the mustard and urad dal seed. Once the mustard seeds start to crackle, add asafoetida, onion, garlic, green chili and the curry leaves



6) Add the tomatoes, red chili powder, coriander powder, turmeric power and required amount of salt. Saute it for 2 minutes


 7) Add the roasted egg plant and let it cook in the masala for 2 minutes


8) Add the tamarind extract and let it cook till the gravy gets thicker


Now the Egg plant gravy is ready to serve. This gravy is called as ENNAI KATHIRIKAI KUZHAMBU in Chettinad region. It will go well with white rice


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