Coconut Brinjal Curry | Ennai Kathirikai Kuzhambhu | Brinjal Curry Recipe

There are 2 vegetables that my husband loves ~ vendakkai (ladies finger) and kathirikai (brinjal). Almost every week or fort-night there would be a dish with either of these vegetables. When we so take occasional breaks with meat we wnd us relishing these vegetables and its almost a staple vegetable in an Indian kitchen. Usually brinjal and ladies finger are used to making sambar or poriyal but making a curry out of it truly brings out the  best flavors of this violet beauty. in India we get even green brinjal which is more soft and no seeds but this curry is best with the violet brinjals and small ones

This curry is less spicy but more coconutty. There is a special roasting of ingredients and then grinding it into a fine paste which is cooked with spices. Its a great curry with rice and is best as a lunchtime meal.

Serves - 2
Cook time - 20 mins
Prep time - 10 mins

Ingredients 

Brinjal/ Kathirikai - 6 nos, with stems but quartered at the bottom
Coconut - 3 tbsp
Dhania/ coriander seeds - 2 spoons
Onion - 1 big finely chopped
Ginger garlic paste - 1 tsp
Red chilli - 2
Peppercorns - 3-4 nos
Coriander powder - 2 tsp
Jeera/ cumin powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric powder - a generous pinch
Salt- as needed
Oil - 4 tbsp

Method

• Prepare the brinjal and coat it with turmeric and salt and set aside for 2-3 minutes. Heat oil in a deep pan once hot add the brinjal in batches and fry them with a covered lid for 2-3 minutes until well cooked on all sides. Make sure you cover the lid for caution from burns. 
• Transfer it to kitchen towels and now in the same pan start roasting the dhania seeds, red chilli and once its roasted for 2 minutes to this add teh coconut and keep stirring until its fragrant. Transfer this to a plate to cool and once its cooled grind it with little water to a fine paste
• In the same pan add the remaining oil and fry the onions to golden brown and add the ginger garlic paste, cook until the raw smell goes away. To this add the ground paste and the masala/ spice powders and little water, salt. Let it cook in medium flame until all the water evaporates and the paste leaves traces of oil. 
• Now add 1 cup water and bring it to a boil and add the brinjal, let it simmer for 4-5 minutes until the gravy reaches the desired consistency 

Serve hot with rice and enjoy