Ennai kathirikkai Kulambu is all time favourite for my family. If anyone has not tried it before, then do give it a try as I am sure you will love this Ennai kathirikkai Kulambu very much.
Ingredients
Small Brinjals - 10-12
Tamarind - Lemon sized ball
Tomato Puree – 1 big Tomato
Pepper Powder – ½ tsp
Turmeric – ¼ tsp
Cumin seeds Powder – ½ tsp
Fennel seeds Powder – ¼ tsp
Red Chilli Powder – 11/2 tsp
Coriander Powder – 1 tsp
Curd – 4 tsp
Jaggery – Little (as per individual taste)
Pepper corns - 4 count
Salt to taste
To Grind
Garlic – 6 pods
Onion – 1
Cashew nuts - 8
Ginger - Little (as per individual taste)
Method
1. Silt the brinjal at top as shown in picture and similarly slit the opposite direction at bottom. Cut opposite sides of brinjal so that masala get inside fully.
2. Heat the pan. Fry cashewnuts, Onion, Garlic and Ginger without oil. Now grind into smooth paste.
3. Heat the pan, add oil. Once oil is heated, season with pepper corns. Add the grinded paste and stir it.
4. Add Red chilli powder, Cumin powder, Fennel powder, Coriander powder, turmeric and Pepper powder. Saute it well till the raw smell goes away. Close with lid and cook so that without adding more water we can cook it.
5. Add Salt to taste.
6. Leave this gravy mixture at low flame. On the other side, we start to saute the brinjals well in another pan.
7. Add oil in another pan (i used 2 tsps), Once the oil is heated add brinjal, curry leaves and saute it. Add pinch of turmeric and salt (For gravy we added salt already, just for vegetable add here).
8. Mix it well and reduce to low flame. Close with lid for 5 mins. Wait until the color of brinjal changed.
9. Check the gravy now. Gravy has been cooked well and oil seperated at sides.
10. Add tomato puree and allow it to cook for 5 mins. After add this tomato puree, the gravy looks good texture.
11. Once the gravy cooked, add it to the brinjal and gently stir it.
12. Add little water that is required for the brinjal to be cooked. Add curd to it.
13. Close the pan with lid for another 10 mins.
14. Once cooked, add small quantity of jaggery which gives great taste. Finally check the brinjal cooked well.
, then it’s the easiest method. Just print out on the full sheet of 
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