Kathirikai Karamani Kuzhambu (with Red Lobia)

Kathirikai Kara Kuzhambu (often called Brinjal Kara Kuzhambu or Spicy Eggplant Curry) is a tangy and spicy tamarind-based curry from the Tamil Nadu region of South India. This dish is typically served with rice and is a favourite among many South Indian households.
Serves: 6

Ingredients

  • 6 to 8 Small-sized Brinjal/Eggplant (Kathirikai), cut into quarters
  • 1 cup Red Lobia (black-eyed beans)
  • 1 Lemon-sized ball of Tamarind
  • 4 tbsp Sesame oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds (Vendhayam)
  • 1 tsp Urad dal
  • A few Curry leaves
  • A pinch of Asafoetida (Hing/Perungayam)
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 6 to 8 Crushed Garlic pods
  • 10 to 12 Thinly sliced Shallots/small onions
  • 6 to 8 Small onion shallots for tempering
  • 4 Green chillies
  • 1 tbsp Grated or finely chopped Ginger
  • 2 Medium-sized chopped Tomatoes
  • 1/2 cup Grated coconut
  • 1 tbsp Coriander seeds
  • 1 tsp Jeera (cumin seeds)
  • 1/2 tsp Methi seeds (fenugreek seeds)
  • 6 to 8 red chillies

Instructions

Soaking and Boiling the Lobia:

Thoroughly wash the 1 cup red Lobia and soak it in enough water overnight or for 6-8 hours. After soaking, drain the water. Add the soaked lobia and ½ tsp salt to a pressure cooker or large pot with fresh water. If using a pressure cooker, cook for 3-4 whistles. If using a pot, boil for about 40-50 minutes. Drain and set aside.

Tamarind Extraction:

Soak the lemon-sized ball of tamarind in warm water for 20 minutes. Extract the juice and set aside.

Roasting and Grinding the Paste:

Add 1 tsp oil, 1 tbsp coriander seeds, 1 tsp jeera, and 1/2 tsp methi seeds temper until aromatic. Add the 10 to 12 sliced shallots. Sauté until translucent. 10 crushed garlic pods, and 1 tbsp ginger, Add the tomatoes finely chopped and cook until soft.

Grind these with 1/2 cup grated coconut to a smooth paste

Cooking the Brinjal:

Check the brinjal and clean it well, slice to the head. Cut like a plus till the head. Check them inside. In a pan, heat 2 tbsp sesame oil. Fry the brinjals, and add a little salt until slightly brown. Remove and set aside.

Tempering:

In a pan with the remaining oil, and a few curry leaves when they splutter.
Add 1/2 tsp fenugreek seeds, 6 shallots, 2 green chillies, tamarind pulp. Add the brinjals to the pan, followed by the boiled red lobia.

Add 1/2 tsp turmeric powder and a pinch of asafoetida. Add Kuzambu red chilli powder.
add salt, and simmer until the raw tamarind aroma dissipates. Add the ground paste.
Incorporate the ground coconut-spice paste and add water for the desired consistency.
Let it simmer on low heat for 10-15 minutes.

Optionally, adjust seasoning if needed. Once thickened and oil surfaces, turn off the heat.
Serve with steamed rice, and enjoy your Kathirikai and Red Lobia Kara Kuzhambu!