BRINJAL / KATHIRIKAI ENNAI KUZHAMBU

                                   This is a renowned recipe of tamil nadu and is one of the favourites among the southies. If you have not tried this then just give it a try. It is usually paired with veg koottu or veg poriyal . Even plain boiled eggs will make it complete. The gravy is blended with rice and is had for lunch. 

                                     Traditionally gingely oil is used for ennai kuzhambu (meaning oily gravy) from which the unique flavour is infused to the curry. Gingely oil by itself has a lot of health and skin benefits. 
The oil is widely used in South India, especially in Tamil Nadu for:
a) making puli kuzhambu varieties (tamarind based gravies),
b) flavoring milagai podi (gun powder). It is mixed with the gun powder to a saucy consistency and had with dosa varieties (indian pancakes, pronounced as dosai in South India and dosa in North India) and idli (a savory cake made of white lentils and rice),
c) making pickles (as a preserving and flavoring agent),
d) sometimes in rice varieties like lemon rice, tamarind rice and tomato rice....  
And hence the oil is important in the Tamil cuisine... Not only in their cuisine... People take oil bath with gingely oil (mainly on Saturdays, a sort of tradition in itself) to keep heat at bay.. For that, oil is heated with freshly crushed garlic pearls (sometimes with dry red chilly too, of course the chilly is discarded before application!) for a while and applied to head and body....
 In fact, the oil is called 'nallennai' literally meaning 'good oil' by the tamilians due to its health benefits. Yes, it is a great source of vitamin E. It has unsaturated fats, the good fat, and hence a heart-healthy choice too.. It is as healthy as olive oil.. Came across an article by Sara Ipatenco on 'Health benefits: Sesame seed oil vs. Olive oil'.. So you can choose between these oils as per your taste when you shop for your monthly groceries :)

Ingredients in other languages. Source - Internet, google translate.

1. Gingely oil (sesame oil) - Thil ka thel in hindi, nallennai or yellennai in tamil, nallenna in malayalam and nuvalu nuna in telugu.

2. Shallots (pearl onions/ small onions) - Chota pyaaz in hindi, chinna vengayam or sambhar vengayam in tamil, cheriya ulli in malayalam and cinna nirulli in telugu.

3. Garlic - Lehsun in hindi, poondu in tamil, veluthulli or vellulli in malayalam and vellulli payalu or tellapayalu or velli paya in telugu.

4. Brinjal (egg plant) - Beingan in hindi, Kathirikkai in tamil, Vazhuthananga in malayalam and vankaya or sannvankaya in telugu.

5. Tomato -  Tamaatar in hindi, thakkali in tamil, thakkali in malayalam and ramamulaga kaya in telugu.

6. Tamarind - Imali in hindi, puli in tamil, puli/ valan puli in malayalam and chinthapandu in telugu.
7. Coriander powder - dhaniya in hindi, malli thool in tamil, malli podi in malayalam and dhaniyalu in telugu.

8. Red chilly powder - Lal mirch powder in hindi, thani milagai thool in tamil, mulagu podi in malayalam and endu mirapakayalu in telugu.

9. Turmeric powder - Haldi in hindi, manjal thool in tamil, manja podi in malayalam and pasupu in telugu.

10. Jaggery - Gur in hindi, vellam in tamil, sharkkara in malayalam and bellam in telugu.

11. Salt - Namak in hindi, uppu in tamil, malayalam and telugu.

12. Fenugreek - Methi dhana in hindi, vendhayam in tamil, uluva or venthiyam in malayalam and menthulu in telugu.

13. Curry leaves (sweet neem leaves) - Kadi pattha in hindi, karivepillai in tamil, karivepilla in malayalam and karivepaku in telugu. 
  

BRINJAL/ KATHIRIKAI ENNAI KUZHAMBU RECIPE

Cuisine - South Indian
Category - Curry
Yields - 3 servings
INGREDIENTS
Gingely oil - 3 tablespoons
Shallots/ Sambhar onion - 6 to 8 nos (peeled and washed)
Garlic cloves - 6 to 8 (optional)
Baby Brinjal - 5 to 6 (1 cut into 4 or 8)
Tomatoes - 2 large
Tamarind paste - 2 tablespoon
Coriander powder - 2 tablespoon
Red chilly powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Jaggery - 1/2 teaspoon ( optional)
Salt - as required
Fenugreek - 1/4 teaspoon
Curry leaves - 2 sprigs ( finely chopped)

METHOD

1. Heat 2 tablespoon of gingely oil in a kadai and put fenugreek to it. Don’t overheat the oil, it’ll burn the fenugreek making the dish bitter.

2.When it has slightly turned brown add the shallots, garlic cloves and half of the chopped curry leaves. Saute till the outer skin of onion and garlic wither.

3. Now add the cut brinjals (brinjals should be kept in turmeric water if u have cut it before else they turn black) and par-cook them.

4. To it add the tomatoes n cook till they are cooked or oil has started to leave the sides of kadai.

5. Add coriander powder, turmeric powder, chilly powder and salt and mix well.

6. Pour in tamarind paste and the water (about 2 cups) used for cut brinjals (so that the benefits of brinjal don’t wash away!). Add in the jaggery if preferred. 

7.Cook till all the oil in the dish has separated out. 

8. Turn off the heat. Transfer to a serving dish and pour the remaining gingely oil over the gravy. Sprinkle in the chopped curry leaves and viola! an awesome curry is ready to be tasted.

9.Serve hot with steamed rice.

TIPS
1. Store the cut brinjals in turmeric water to avoid discoloration.
2. Brinjals can be added even by just slitting them, cut off the calyx and make a deep X from the cut end. All we have to make sure is the removal of insects.
3. We can substitute brinjal with potatoes, bitter gourd, lady’s finger or drumstick. It can be prepared plain with just shallots and garlic.
4. The addition of jaggery would take out the extra sourness. Skipping it would make no major difference.
5. Add a whole sprig of curry leaf at 'step 2', along with shallots and garlic pearls, for extra flavor.