EGG PLANT GRAVY / ENNAI KATHIRIKKAI PULI KULAMBU / GUTTHI VANKAYA

  ( TAMILNADU STYLE)

INGREDIENTS

   I . FOR GRINDING

       1. Channa dhal - 2 tb spn

       2. Cumin seeds - 1 tea spn

       3. Coriander seeds - 3 tb spn

       4. Red chillies - 6 to 7 nos

       5. Curry leaves - 4 to 5 leaves

       6. Small/Pearl onions - 5 nos

       7. Grated coconut - 2 to 3 tb spn

       8. Tamarind - a small pinch

Fry all the ingredients separately in 1 tb spn oil and grind it along with tamarind and salt into a fine paste

  II . FOR GRAVY

       1. Big onion - 1 medium size

       2. Tomato - 2 medium size

       3. Curry leaves - a small bunch

       4. Hing/Asafoetida - for seasoning

       5. Tamarind - small apple size (soak the tamarind in hot water for about 10 minutes crush it             and take  the tamarind extract)

       6. Egg plant - 6 nos (wash the egg plant and slit them into 4 so that you get the shape of a flower ,donot cut the stem if the egg plant)

       7. Sambar powder - 2 tea spoon

       8. Red chilly powder - 2 tea spoon

       9. Coriander powder - 2 tea spoon

  

      10. Salt - to taste

      11. sesame oil/gingly oil - 6 to 7 tb spn

      12. Mustard seeds -2 tea spoon

METHOD

       1. Slit the egg plant and atuff the ground paste into it and keep it aside for about half an hour

       2. Now take a thick bottom pan add oil ,when the oil gets heated add mustard seeds,once when the mustard seeds start to splutter add hing,now add the onions and curry leaves and cook until the onions turns transparent 

      3. Now add chopped tomatoes,add 1 tea spoon of turmeric powder and salt to it and cook them

      4. Now add the stuffed egg plant and fry them , Cover the egg plants and turn the stove medum low flame and cook them until all the masala gets cooked and the egg plants change color 

      5. Now take the tamarind extract and add smbar powder, red chilly powder , coriander powder and  and salt to it and mix them so that it does not have any lumps in it (red chilly powder and sambar powder can be added little or more than the given measurement depending on your spice level )

      6. Now pour the entire extract into the egg plant gravy,add  about 2 cups of water and salt to it and cook them until the raw smell goes off .Check for salt and tamarind(you can  add little or more  tamarind than the given measurement depending on your taste ).Cook the gravy until it becomes thick 

      7. Turn off the stove and add fresh curry leaves and a pinch of hing as garnish

This gravy can be served with hot rice with potato fry