ENNAI KATHIRIKAI(BRINJAL) KUZHAMBU

INGREDIENTS:

   Small Brinjals - 10-12             Mustard seeds-1tsp
  Tamarind - Lemon sized ball   Fenugreek seeds-1/2 tsp
   Salt -as required.                     Hing-a pinch
   Oil - 4 1/2 tbsp                       Curry leafs-3springs

GRIND THE FOLLOWING: 

  Roast and grind these items:

  Bengal gram-Kadalai paruppu-Chana dal- 2 tbsp
  Coriander seeds/Dhania -3 tbsp
   Urad dal - 1 1/2 tbsp
   Red chillies -10-12
   Grated Coconut - 2 tbsp

PICTURE 1

PICTURE 2

PRELIMINARY PROCESS:

Soak tamarind in about 4 cups of hot water for 15-20 minutes. Extract tamarind juice and discard its pulp.

Heat a tsp of oil in a kadai and fry the ingredients mentioned under 'GRIND THE FOLLOWING' until dal turns golden brown. Add grated coconut and fry for a few more minutes. Leave it to cool.

Then powder it coarsely in the blender. Now our spice powder  is ready.

Wash brinjals, discard the stem and make a + cut leaving the bottom intact (Picture 1).

Now stuff the brinjals with the spice powder we prepared. Keep it aside.Now the brinjals are ready to be cooked (Picture 2).

PREPARATION METHOD:

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)

Cook on medium flame until the gravy thickens slightly and oil floats on the top.

Delicious Ennai kathirikai Kulambu is ready .We can have it with rice