Kathrikkai Getti Kulambu-Chettinad Style Eggplant Gravy

December 13, 2011 - By Gayathri Kumar

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This is a chettinad gravy with tamarind as the base and eggplant as the main ingredient. It was absolutely delicious and we enjoyed it with appalam for our lunch. Eggplants or brinjals must be tiny to make this gravy delicious. So whenever you come across the tiny brinjals, do not forget to try this out.

Ingredients:

Brinjal/ Eggplant-250gm

Tomato-2

Pearl Onion-8

Garlic-7-8pods

Sambar Powder-1 1/2tsp

Salt-to taste

Tamarind-Lemon Sized Ball

Sesame Oil-1/4cup

Mustard-1/2tsp

Methi Seeds-1/2tsp

Fennel / Sombu-1/2tsp

Hing-a pinch

Curry Leaves-a sprig

Turmeric Powder-1/4tsp

Procedure:

1. Retaining the stalk of brinjals, make two cuts in the middle.

2. Heat oil and splutter mustard, fennel, methi and curry leaves.

3. Add the whole pearl onions, garlic and tomato and saute till they are completely cooked.

4. Add the brinjals and saute till they change colour.

5. Add tamarind water, salt, red chilly powder, turmeric and mix well.

6. Cover and cook on low flame until thick.

7. Serve it hot with steamed rice and papad.

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Gayathri Kumar

I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.