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–+ servings

fried eggplant curry

Kathrikkai kulambu is fried eggplant in a simple tomato masala with a touch of tamarind.
a serving dish, filled with the fried eggplant curry
prepare: 10 minutes
cook: 35 minutes
stand: 30 minutes
total time: 1 hour 5 minutes
difficulty: moderate
yield: 4 servings
calories: 142 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, madras, tamil

equipment

  • small frypan
  • kadai

ingredients

  • 400 g eggplant - cut into 2cm cubes
  • 1 tsp salt
  • 1 tbsp chickpea flour - (besan)
  • 125 ml vegetable oil

for the gravy

for serving

instructions

to fry the eggplant

  • Place eggplant in a colander and sprinkle with half the salt. Set aside for 30 minutes.
  • Put the fenugreek seeds in a small pan on medium heat and toat for a few minutes, tossing frequently. When aromatic, remove from heat and allow to cool. When cool, grind to a fine powder and set aside.
  • After 30 minutes, gently squeeze the eggplant to drain the water, then pat dry with a paper towel. Lightly dust the eggplant with the besan, shaking off any excess.
  • Heat the oil in a kadai or wok over medium heat. Once hot, add the eggplant in batches, and cook until lightly golden brown. Do not crowd the pan or the eggplant will stew. Remove from pan and place onto a rack or some paper towels and allow to drain. Set aside.

to cook the gravy

  • Drain any excess oil from the kadai until about one tablespoon remains. Return to medium heat.
  • Add the onions to the oil, sprinkle with the remaining salt, and fry for ten minutes, or until softened and turning golden brown.
  • Add the curry leaves, green chilli and garlic and fry for two minutes, stirring continuously.
  • Add the ground fenugreek seeds, and mix well.
  • Add the tomatoes and cook, stirring frequently, for five minutes, or until tomatoes become soft.
  • When the tomatoes have softened, add chilli powder, tamarind water and bring to a simmer.
  • Add the fried eggplant and jaggery and cook on low heat for two minutes.
  • Add the grated ginger, mix well, and remove from the heat. Cover the kadai and leave for five minutes so that the ginger cooks in the residual heat.

to serve

  • Sprinkle with the coriander leaves and stir gently to mix well, then serve.

notes

  • Eggplant is known as aubergine, brinjal or baigan in different parts of the world.
  • The smaller the eggplants the better the taste for this recipe.

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nutrition

Serving: 150 g | Calories: 142 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 688 mg | Potassium: 413 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 725 IU | Vitamin C: 55 mg | Calcium: 42 mg | Iron: 1 mg