Prep Time :10 mins
Cook Time :20 mins
Recipe Category: Kuzhambu Recipes
|Ingredients Needed||For the Seasoning||Roast and Grind Powder|
|Brinjals – 8 to 10
Tamarind – Lemon sized ball
Salt -as required.
Turmeric powder – ¼ tsp.
|Oil – 4 1/2 tbsp
Mustard seeds -1 tsp
Fenugreek seeds – 1/2 tsp
Asafoetida/hing – a generous pinch
Curry leaves – 2 spring
Coriander leaves for garnishing
|Bengal gram-Kadalai paruppu-dal- 2 tbspCoriander seeds/Dhania -3 tbsp
Urad dal – 1 1/2 tbsp
Red chillies -1 to 2
(according to the chillie’s spice level)
Grated Coconut – 2 tbsp
Soak tamarind in about 4 cups of hot water for 15-20 minutes. Extract tamarind juice and discard its pulp. If you are using tamarind paste take one whole tablespoon.
Heat a tsp of oil in a kadai and fry the ingredients mentioned under ‘roast and grind’ until dal turns golden brown. Add grated coconut atlast and fry for a few more minutes.Then powder it coarsely in the blender. Our spice powder for ennai kathirikkai kuzhambu is ready.
Wash brinjals and make a plus like cut leaving the top intact and stuff the brinjals with the spice powder we prepared.Fry it in the oil and keep it aside. Now the brinjals are ready to be cooked.
Heat oil in a kadai/pan, add mustard seeds, when they splutter, add fenugreek seeds, hing and curry leaves.
Then add the stuffed brinjals,turmeric powder and salt. Cook on low flames stirring it now and then.
When brinjals are half cooked, add tamarind extract, the remaining spice powder if any and salt if needed ( as we have added some for the brinjals).If the spice level is not enough or if you are more spicy kind of person add some chilly powder and allow it to boil.Add salt as required.
Cook on medium flame until the gravy thickens slightly until oil separates from the gravy.
Once it’s done, change to a bowl and sprinkle some coriander leaves for taste enhancement.
Delicious Ennaikathirikai Kulambu is ready to be served with hot steamed rice.