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Ever since I saw Jai and Bee use the appam pan/ dutch oven it felt like the Pandora box filled with recipes and ideas for using the appam p...

Enna/Oil Kathrika/Eggplant Kozhambu/Gravy For Anonymous

Ever since I saw Jai and Bee use the appam pan/ dutch oven it felt like the Pandora box filled with recipes and ideas for using the appam pan got opened. A week or two ago an anonymous visitor to my site had requested for a easy enna kathirika recipe. In a way of answering his request I prepared enna kathrika using appam pan was and incorporated with the kozhambu. I loved this tasty and simple kozhambu with hot rice. This is a very simple version of the kozhambu without garlic and onion.I hope this recipe satisfies the person who had requested for it. My entry to Fresh Produce of the Month: Eggplant hosted by Simona of Briciole.


Appam pan (if you dont have one use regular wok)

Lid or cover for the appam pan


Cooking pan

Mixing spoon

Table Spoon


Cutting Board

Measuring spoon and cups

Small Eggplant/ Kathrika - 10
Channa Dhal - 1/2 cup
Coriander Seeds - over 1/2 cup
Dry/Fresh Coconut - 1 tbsp
Asafoetida - a few shakes
Dry Red Chilis- 2 ( add more for spice)
Oil - 1 tbsp for kozhambu, 8 tsp's for Eggplant and 1 tsp for the powder.
Curry leaves - a few
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Water - 2 cups
Tamarind - small lime size


1. Soak the tamarind in hot water for 10 minutes.

2. Cut the stem of the eggplant and slit the eggplant in the middle and across without cutting them into pieces.

2. Heat the wok with 1 tsp of oil and roast channa dhal, coriander seeds, dry red chillis, salt and coconut, cool and blend them into a powder.

3. Stuff this powder inside the slit eggplant.

4. Place the appam pan on the stove and add 1/2 tsp of oil. Place the stuffed eggplant in the pan and cover with a lid. Cook this on medium high flame and keep turning them to get them all roasted.

5. In another cooking pan add 1 tbsp oil. When that warms up add asafoetida, mustard seeds (allow this to pop) and methi/fenugreek seeds, sambar powder, tamarind water, salt and allow it cook.

6. Add 2 tbsps of the prepared powder in the sambar and it would start to thicken.

7. When the Eggplants get cooked and roasted well remove and add to the kozhambu and cook it for 5 minutes covered on low flame so that the kozhambu will soak into the eggplant.

8. Garnish with some more curry leaves and serve it hot with rice.

Note: Store the excess power and use it to made your sambar extra special the next time.


  1. my my innovative dishes are coming out...thats really fantastic S...I am sure you save quite a lot on oil..:)

  2. Ohh..That looks delicious...

  3. this looks delcious,..nice version of brinjal curry...

  4. The picture is so tempting.. I want to try it right away..

    btw, I am hosting an event called Sunday Snacks, please see if you can send in something for that event.

  5. Fantastic idea to use the appam mould. save a lot on oil and also ensures that every brinjal is done. Excellent idea.

  6. I am trying to imagine how this dish tastes like: I am intrigued. Thanks for participating in FPOM!

  7. Thanks a lot for posting this recipe and obliging my request. I will surprise my wife with this dish, brinjal is her favorite.

  8. Thank you all for the appreciation. Mr. Anonymous, please get back to me about how it turned out and regarding what your wife remarks were. Thank you.

  9. What an amazing dish, looks just beautiful. I'll try this as soon as I find small eggplants.

  10. thatz a lovely dish .. wud love to try this out