Ennai Kathirikkai Kuzhambu (Stuffed Brinjals in Spicy Tamarind Curry)

Category:  Lunch / Kuzhambu Varieties
Preparation Time: 15 mins
Cooking Time: 30 - 40 mins
Servings: 3-4 Servings

Ennai Kathirikkai Kuzhambu

Ingredients:

• Brinjals - 6-7 nos (Baby Brinjals recommended)
• Sesame Oil - 2 tbsp
• Small Onions, halved - 7-8 nos
• Garlic, chopped - 6-7 cloves
• Sambhar Powder - 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Tamarind extract - from a lemon sized tamarind
• Curry leaves - few
• Mustard Seeds - 1/2 tsp
• Salt - to taste
• Water - as required

To roast and powder:

• Channa Dhal - 1/2 tbsp
• Toor Dhal - 1/2 tbsp
• Urad Dhal - 1/2 tbsp
• Coriander seeds - 1/2 tbsp
• Sesame seeds - 1/2 tbsp
• Red chillies - 1-3 nos
• Pepper - 1/4 tsp
• Methi seeds - 1/4 tsp
• Dry coconut - 1 tbsp

Method:

1. In a pan, dry roast all the ingredients given under "To roast and powder" adding one by one in the same order in a low flame till all gets roasted well (After the dhals turn golden brown, start adding the rest of them)
   
2. Allow it to cool and grind to a fine powder
   
3. Soak tamarind in warm water and extract the juice and keep it ready
4. Wash the brinjals and cut off the stem; make a + cut leaving the bottom intact as shown below
   
5. Stuff the brinjals with the ground powder and keep it ready. Remaining spice powder can be used while cooking
   
6. Heat Oil in a pan, once it becomes hot add the mustard seeds followed by curry leaves and add the onions and garlic pieces, saute well for 1-2 mins
   
7. Add the stuffed brinjals and saute in medium flame for 3-4 mins till they get shrink
   
8. Add the tamarind extract and turmeric powder; allow to cook till the brinjals get cooked
   
9. Now add required salt, the remaining spice powder,sambhar powder and if needed add around 1/2 - 1 cup of water. After cooking, it tends to get thick so adjust accordingly
   
10. Mix well and allow to cook in low to medium flame for atleast 10-15 mins till the oil gets separated and it reaches the Kuzhambu consistency
    
    
    
    
11. Switch it off and serve hot with Rice!