Ennai Kathirikkai Kuzhambu Recipe

INGREDIENTS

• 1 cup – 250ml 
• Small sized brinjal – 10 nos 
• Small onion / Chinna Vengayam – 10 nos 
• Garlic cloves – 10 nos 
• Tomato – 1 no (country variety/Naatu thakkali) 
• Tamarind – Small lemon sized 
• Red chilli powder – 2-3 tsp 
• Coriander powder/Dhania powder – 2 tbsp 
• Salt & water – as needed 

To temper

• 1/4 cup Sesame oil / Gingelly oil
• Mustard seeds – 1 tsp 
• Fenugreek seeds – 2 
• pinch Curry leaves – a few sprigs

METHOD

• Mark an X on the top of the brinjals halfway down without cutting the stem section. Soak them in water until ready to use. Soak small lemon-sized tamarind in 1 cup of boiling water. Set aside the extract. Peel the onion and garlic and set them aside.
• In a separate bowl, combine 1 tbsp tamarind extract, red chili powder, dhania powder, turmeric powder, and salt. To make a thick paste, thoroughly combine all of the ingredients. Fill the brinjals with this paste and arrange them on a platter.
• Heat 1/4 cup sesame oil in a pressure cooker base (I used cooked to create the gravy quickly and to save time) Reduce 1 tbsp oil if you feel there is too much oil. You may also cook this gravy in a kadai. Splutter the mustard seeds, methi seeds, and curry leaves. Add the small onions and garlic cloves and sauté until the onion turns translucent.
• Add the masala stuffed brinjal pieces along with the remaining masala and cook well till the brinjal shrinks somewhat. Add finely chopped tomato pieces and mix well for a minute. Mix in the tamarind essence, 1/2 cup additional water, and the salt. Allow it to come to a rolling boil. Cover and cook for one whistle on very low heat. Allow the steam to escape naturally before opening the lid.
• If cooking in a kadai, cover with a lid and heat until the brinjal softens and the gravy thickens to your liking. The gravy thickens and the oil spills out. Serve with plain rice and papad!

Note: 

• Do not lower the amount of dhania powder because it helps to thicken the gravy.
• Sambar powder can be used in place of the red chili powder and dhania powder.
• You can also add a small amount of jaggery if desired.
• If you want your kuzhambu spicy, add additional chili powder.
• Because we’re adding additional oil, this gravy will keep for a week without refrigeration.