Tamil: கத்திரிக்காய் பொறிச்ச குழம்பு (katharikkai poricha kuzhambu)
English: fried eggplant curry

For years I have eaten கத்திரிக்காய் பொறிச்ச குழம்பு as if it was some mystery – it tasted that good.

When I eventually bothered to learn it –  I was surprised at how easy is is to make.  I am quickly learning that Tamil cooking is not very complicated. There are only a few spices that need to be combined to make the most delicious spreads. The key with this dish is to deep fry the **** out of the கத்திரிக்காய்.  The few times I have skimped on the deep frying – i have soon regretted it!

INGREDIENTS (serves 4)

• 3 eggplants cut into cubes (see photo).  Use the long eggplants if option is available – they are more tasty!
• 1 medium onion, chopped
• 3 green chillies, slit and cut into pieces
• 3 cloves of garlic
• 1 tsp grated ginger
• 8 curry leaves
• 1 1/2 tsp curry powder
• 1/2 tsp fenugreek seeds
• 1/2 tsp salt (or to taste – this is a key ingredient)
• 1/4 cup freshly grated coconut milk from the homeland (cows or soy milk is an option)
• 1/2 cup oil (this does seem like a lot – but you need it for deep frying)
• 2 tsp tamarind paste
• 1 medium tomato chopped
• a little bit of sugar (this is a controversial ingredient – at times when I have made this – the eggplant has turned out quite bitter – not sure why. To save the dish – we add sugar at the end – but this is probs a very contro thing to do. I remember in 2004 asking அம்மாs in the homeland if they did this and they looked at me like I was mad. The other thing I have done is add mango chutney to the curry in place of sugar.)

1. Add 1 teaspoon of salt to the eggplant and leave for 30 min. The salt will extract the water.
2. Squeeze the eggplant with your hands to drain the water out.
3. Add most of the oil to a frying pan.
4. When the oil is hot – deep fry the eggplant till the skin is crispy and the insides a deep golden colour. See video:
   
5. Remove eggplant and drain the oil by patting it with absorbent paper.
6. Fry curry leaves, chilli, onions and garlic with 1 tsp oil.
7. When the onion starts turning golden brown,  add the fenugreek seeds and fry for a minute.
8. Add the tomatoes, curry powder, salt, tamarind paste and 1 cup water and bring to boil.
9. Add the fried eggplant and cook on low heat for 2-3 minutes.
10. Add the coconut milk and once it boils, remove stove.
11. Add ginger and cover with lid for about 5 minutes so that the ginger cooks.

Note – அம்மா freezes bags of fried eggplant and then defrosts them when she needs to.