Ennai Kathirikai Kuzhambu

Today's post is a very traditional dish of Tamilnadu. It is "Ennai Kathirikai Kuzhambu". This dish literally translates to "Oily Brinjal Gravy". Well, it is nothing but spices stuffed brinjals in tamarind gravy. It is a very tasty dish that can be mixed and had with hot rice. To all my friends in / outside India, if you like brinjals and if you like tamarind + spice combo, then you must not miss this. You can create them in your own kitchen 😁.

Let's see how to make this.

Ingredients:

Small Brinjals 6 to 8

Tamarind lemon sized

Mustard Seeds 1 tsp

Fenugreek Seeds 1/2 tsp

Urad Dal 1/2 tsp

Curry leaves few

Turmeric Powder pinch

Asafoetida pinch

Sesame Oil

To roast and grind:

Coriander Seeds 3 tsp

Bengal Gram Dal 2 tsp

Urad Dal 1.5 tsp

Red Chillies 4 to 5

Curry leaves few

Shredded Coconut 2 tsp

Method:

1. Soak tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.

2. Heat little oil in a pan. Add the ingredients given under "To roast and grind" except the shredded coconut. Saute them well. When the dal turns brown, add the shredded coconut. Saute for 10 seconds and switch off the flame. Once cool, grind into a thick paste adding little water.

3. Slit the brinjal into four halves. Make sure that you dont cut them fully. Discard the stem of the brinjal. Stuff the brinjals with the paste generously. Keep them aside.

4. Heat oil in a pan. Add mustard seeds, urad dal, curry leaves, turmeric powder and asafoetida. When they splutter, add the stuffed brinjal. Add salt. Cook in medium flame until the brinjals are half cooked.

5. Next add tamarind extract. Allow it to boil in medium flame until the raw smell of the tamarind goes away.

6. Add the remaining ground paste. Mix well. Allow it to boil until the gravy thickens slightly.

7. Serve this with hot rice and papads / fryums.