Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 6, cubed |
| Potato (Aloo) | 1, cubed |
| Shallots | 15, finely chopped |
| Tomato | 1, finely chopped |
| Sambar Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Water | 2 1/2 cups |
| Tamarind | Lemon-sized |
| Sunflower Oil | 2 tablespoons |
| Asafoetida (Hing) | 1/8 teaspoon |
| Curry Leaves | Handful |
| Dry Red Chilli | 3 |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 30g |
| Dietary Fiber | 7g |
| Fat | 5g |
| Sodium | 150mg |
Instructions
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Heat the Oil: In a medium-sized pan, heat the sunflower oil over medium heat until hot.
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Temper the Spices: Add the mustard seeds to the hot oil. Once they splutter, add the asafoetida, dry red chillies, methi seeds, and white urad dal. Fry until the urad dal turns a golden brown.
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Sauté Aromatics: Introduce the finely chopped shallots into the pan, cooking until they become translucent. Then, add the chopped tomatoes, stirring until they soften.
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Add Vegetables: Incorporate the cubed brinjals and potato into the mixture. Stir in the sambar powder, red chilli powder, and salt, ensuring the vegetables are well-coated with the spices.
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Cook the Vegetables: Cover the pan with a lid and cook until the brinjals and potatoes become tender.
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Prepare Tamarind Juice: In a separate bowl, heat 1/2 cup of water and add the tamarind. Let it steep, then extract the juice and set it aside.
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Combine and Simmer: Pour the extracted tamarind juice into the pan with the vegetable mixture. Add 2 cups of water, stirring well. Reduce the heat to low and simmer the curry until the brinjals and potatoes are thoroughly cooked, and the oil starts separating from the gravy.
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Serve: Serve the Kathirikai Urulai Kizhangu Kara Kuzhambu hot with steamed rice and crispy fried pappad for a delightful Chettinad lunch.
This vibrant and flavorful dish embodies the essence of Chettinad cuisine, making it a perfect addition to your vegetarian repertoire! Enjoy the balance of spices and the hearty combination of eggplant and potatoes in this delectable curry.