Ennai kathrikai puli kozhambhu translates to brinjal in tangy stew. Brinjal/eggplant is low calorie fruit/vegetable(well i’m not entering a debate whether brinjal is a fruit or vegetable :), you can call it vegetable like the way I prefer or fruit if you go into technicality of it, choice is yours ). It has a lot of vitamin content in it and it’s high in soluble fiber content.
It’s South Indians favorite traditional kolambu .This stew or kozhambhu is a very simple yet delicious recipe that is very popular in South Indian kitchen and made quite often for lunch. My mom prepares this kozhambhu once in every week without fail. We South Indian eat a lot of brinjal/eggplant which are cooked differently :). Today’s recipe is Puli Kozhumbhu without stuffing, now you see why I call it very simple and easy dish!
Here’s ennai kathrikai puli kozhambhu recipe with step by step pictures.
Baby Brinjal/Eggplant – 5-6 nos.
Pearl Onions – 10-12 , if you dont have pearl onions you can use normal onions too. Chop them roughly
Crushed garlic – from 5-6 cloves of garlic
Tomatoes – 2-3 medium sized ones(pureed)
Curry leaves – 1 sprig
Tamarind – gooseberry size soaked in 1/2 cup warm water
Turmeric powder – 1/4 tspn
Mustard seeds – 1/2 tspn
Red chilli powder – 2-4 tspn depending on preferred spice level
Salt to taste
Oil – 1 1/2 tbspn(Sesame oil is best)
Method of preparation:-
1. Soak tamarind in warm water and squeeze out the pulp. Set aside.
2. Wash the brinjal. Remove the stem part and slit it as shown. Soak the slit brinjal in salted water until use to prevent blackening or oxidizing.
3. Heat oil in a kadai. We normally use sesame oil for this stew which gives out best flavor and taste to the stew/kozhumbhu. If you don’t have sesame oil you can use any cooking oil.
4. Add mustard seeds to hot oil. When they splutter add crushed garlic and curry leaves. Stand away from stove while adding garlic as hot oil might splash out when raw crushed garlic is added.
5. Add pearl onions and saute for 2-3 mins or unitl onions turns translucent.
6. Add the pureed tomatoes and mix well. Let it cook until oil separates from the side of the pan.
7. Add red chilli powder, turmeric powder and salt to taste and give it a mix.
8. Now remove brinjal from salted water and add it to the pan. Saute well. Let brinjal get roasted in oil for few mins.
9. Add about 1/2 cup water to brinjal mix and let the brinjal cook fully. Once brinjal gets fully cooked they will shrink. If the gravy turns dry while cooking add 1/4 cup water again until brinjal is fully cooked
10. Finally add the tamarind juice, mix well and let it boil for 5-7 mins more, so that the raw smell of tamarind taste is gone.
11. Tangy and spicy brinjal stew / Ennai kathrikai puli kozhambhu is ready. Serve it hot with white rice and pappad. It’s spicy , it’s tangy and it’s delicious… Slurrp!