Last weekend, when I saw these fresh, small brinjals in the Indian grocery I couldn't resist myself from buying. I prepared this spicy and tangy ennai kathirikai kuzhambu for the weekend lunch. It tasted great.
1. Brinjal - 6 (Small and fresh)
2. Onion - 1/2 Cup (Finely Chopped)
3. Tomato - 1 (Medium sized, finely chopped)
4. Curry Leaf - A few
5. Tamarind - Lemon sized
6. Coconut - 1/4 Cup (Grated and ground to a paste)
7. Red Chilly Powder - 1 tsp (Heaped)or adjust to your taste.
8. Turmeric Powder - 1/2 tsp
9. Fenugreek Seeds - 10
10. Asafoetida - 1/4 tsp
11. Mustard - 1 tsp
12. Salt - Needed Qty
13. Oil - 2 tbs (I use Gingelly oil)
For dry grinding,
1. Urad Dhal - 1.5 tsp
2. Thoor Dhal - 1/2 tsp
3. Cumin Seeds - 1/2 tsp
4. Coriander Seeds - 1 tsp
5. Red Chilly - 2
Dry roast and powder the above ingredients.
1. Extract juice from lemon sized ball and Keep aside.
2. Now, select small and fresh brinjals.
3. Remove the top of the brinjals. Make a cut in the brinjals in the centre.
4. Stuff the dry powder inside the brinjals.
5. Now, in a kadai add 1 tbs of oil. Place the dry masala stuffed brinjals.
6. Cook on medium heat till the brinjal colour changes.
7. Now, gently remove the brinjals from the kadai. Keep aside.
8. In the same pan, add the remaining oil. Splutter mustard. Add asafoetida and fenugreek seeds. Fry for a minute. Then, saute onion, tomato and curry leaves.
9. After few minutes, add turmeric powder and red chilly powder. Mix them well. Add tamarind juice and salt.Allow the contents to boil for 5 minutes.
10. Now, gently drop the stuffed oil fried brinjal.
11. Allow the contents to boil well and when the contents starts to thicken, add the ground coconut and medium the stove.
12. When oil starts to leave the sides of the contents, switch off the stove and transfer to a bowl.
13. Serve hot with rice.
A little jaggery can also be added to enhance the taste.
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