Kattrikai Kolumbu (Eggplant curry)

This is a traditional tamilian recipe handed down by my mom and I love it for its authentic taste. It is also fondly known as enna kattrikai kolumbu. The tangy taste of the gravy combined with the taste of the eggplant and mixed with hot white rice with a dollop of ghee on top, is one yum finger licking south indian staple I would die for! The only dependency is a powder known as Kolumbu powder. I will soon post a link for the powder as well. I am lucky to have my family make the powder in India and send it to me in a well sealed pack. I generally bring a couple or more packs of different types of powder during my visit from India and store it in the fridge.

Ingredients:
Eggplant - 5 to 6 small ones
Small onions - about 15
Scraped coconut - handful
Turmeric powder - 1/2 tsp
Kolumbu powder - 1 heaped spoonful
Oil - Vegetable oil (2 tbsp) - can use more
Tamarind - lemon sized ball soaked in water
Seasoning Ingredients:
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp

curry leaves

Method:
1. Soak the tamarind in water.(I generally microwave it for close to a minute and leave it aside)
2. In a non-stick pan, put a couple of drops of oil and saute about 10 small onions until the skin is roasted. Then add the turmeric powder, the kolumbu powder and the scraped coconut and saute for 2 minutes and switch off the stove. Let it cool. Once cooled, grind the cooled ingredients into a thick paste with minimal amount of water.
3. Cut the eggplants into florets without removing the stalk and drop them in salted water (This will help them not oxidize and change color).
4. Strain the tamarind pulp water and discard the pulp.
5. To the pulp water, add the ground mixture. Add required amount of salt.
6. In a small pressure cooker or pressure pan, add the oil.
7. Once the oil is hot, add the mustard seeds. Let it splutter.
8. Add the urad dal, the curry leaves and 5 small onions.
9. Then add the eggplants and let it change color.(I sometimes just place the lid of the pressure cooker on the cooker without locking it) . This helps in the eggplant cook and change color. Toss the eggplants around a few times to ensure that all the sides of the eggplants change color. This should take about 5-7 mins.
10. Now pour the tamarind+ground mixture into the cooker.
11. Close the pressure and reduce the flame to a low and let it cook for one whistle.
12. Once the pressure releases, open the cooker and enjoy the kulumbu served on hot rice.