Ennai Kathirikkai Kuzhambu / Stuffed Brinjal Kuzhambu

Category: Kuzhambu Varieties / Lunch
Preparation Time: 15 mins
Cooking Time: 25–30 mins
Servings: 3–4 servings

Enna Kathirikkai is one of the popular spicy tangy dish using brinjals. Small brinjals are stuffed with a freshly roasted masala and then cooked slowly in a tangy tamarind-based kuzhambu.

Ennai Kathirikkai Kuzhambu

The freshly roasted stuffing masala is what makes this kuzhambu special. The combination of coriander seeds, dals, sesame seeds, red chilly and dry coconut gives a wonderful aroma and flavor to the gravy.

This is a great side dish for hot rice, especially with a little gingelly oil. I also like to let the kuzhambu rest for some time before serving, as the brinjals absorb all the flavors from the gravy.

For this recipe, choose small tender brinjals which are firm and fresh. We need to slit them without cutting them completely so that we can stuff the masala inside.

Ingredients:

• Small Brinjal / Kathirikkai - 7–8 nos
• Small onions / Pearl onions - 10–12 nos, peeled
• Garlic - 5–6 cloves
• Tamarind - small lemon-sized ball
• Turmeric powder - 1/4 tsp
• Sambar powder - 1 to 2 Tbsp
• Salt - to taste
• Sesame oil / Gingelly oil - 2–3 Tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - few
• Water - as needed

To Roast & Powder:

• Coriander seeds - 1 Tbsp
• Channa dal - 1 Tbsp
• Toor dal - 1/2 Tbsp
• Whole Urad dal - 1/2 Tbsp
• Dry red chilly - 2 nos
• White sesame seeds - 1/2 Tbsp
• Shredded Dry coconut - 2 Tbsp (can use fresh grated coconut as well)
• Salt - as needed

Method:

• Wash the brinjals and pat them dry. Trim the stem if needed, but keep the stem intact.
• Make a cross-shaped slit in each brinjal from the bottom towards the stem, without cutting it completely. Keep the brinjals aside.
• Heat a pan and dry roast the coriander seeds, channa dal, toor dal, urad dal and red chillies on low flame until they become aromatic and lightly golden.
• Add the white sesame seeds and roast for a few seconds. Finally add the dry coconut and roast briefly. Switch off the flame and let everything cool completely.

• Grind the roasted ingredients into a slightly coarse powder. Add a little salt and mix well.
• Gently open each brinjal and stuff it with the prepared masala. Keep the remaining masala aside as we can add it to the kuzhambu.
• Soak the tamarind in warm water and extract the juice. Keep it ready.
• Heat a wide kadai and add 1–2 Tbsp sesame oil. Add mustard seeds and fenugreek seeds.
• Once the mustard seeds start spluttering, add curry leaves, small onions and garlic. Sauté until the onions become slightly soft.
• Add turmeric powder and sambar powder and give it a quick mix.
• Add the tamarind extract, salt and enough water. Mix well and bring it to a boil.
• Add the remaining stuffing masala to the kuzhambu and mix well.
• Carefully place the stuffed brinjals into the gravy. The gravy should almost cover the brinjals.

• Cover and cook on medium-low flame. Instead of stirring with a ladle frequently, gently shake the kadai in between so the brinjals don’t break.
• Cook until the brinjals become soft and the kuzhambu thickens slightly. Add a little more water if needed depending on the consistency.
• Once the brinjals are completely cooked and the oil starts appearing on the sides, drizzle a little sesame oil over the top and switch off the flame.
• Let it rest for 5–10 minutes before serving.

Serve this with hot rice and a little gingelly oil. A simple poriyal or kootu along with this makes a delicious South Indian lunch.

Ennai Kathirikkai Kuzhambu

Notes:

• Make sure to roast the ingredients for the stuffing on low flame. Especially the sesame seeds and dry coconut can burn quickly.
• Small tender brinjals work best for this recipe.
• The amount of red chilly in the stuffing can be adjusted according to the spice level you prefer.
• We can adjust the consistency of the kuzhambu by adding water while cooking.
• Gingelly oil gives the best flavor for this kuzhambu.
• Like most kuzhambu varieties, this tastes even better after resting for some time!