Ennai Kathirikai Kuzhambhu

IngredientsServings: 4

• 1/2 lbs small eggplants (slit egg plants into 4 DO NOT cut them completely)
• 1 tsp salt ( as per taste)
• 1/4 tsp turmeric powder
• 2 cups tamarind juice
• pinch of asafoetida
• 1 sprig curry leaves

For Grinding (powder)

• 2 tbsp cup channa dal
• 2 tbsp coriander seeds
• 10 pieces whole red chilies (2 for tempering, 8 for grinding)
• 1/2 cup shredded coconut

About

Instructions

• slit egg plants into 4 DO NOT cut them completely (refer to the picture)
• in a small pan dry roast all the ingredients (channa dal, coriander seeds and chillies) until golden color - add them into the blender and grind to a coarse powder
• stuff eggplants with the ground powder
• in a pan, add 2 tbsp cooking oil and add mustard seeds
• once mustard seeds have sputtered, add asafoetida and curry leaves
• add the stuffed brinjal/eggplants
• add turmeric powder and salt. Then sprinkle with tamarind water
• close the lid and let it cook until the eggplants soften - about 5 minutes in medium high flame (if needed sprinkle more turmeric water)
• add the leftover powder into the blender, add coconut, 1/4 cup water and grind as paste.
• mix ground paste and tamarind water
• check the eggplants, once it's cooked, add tamarind mix and 1 tsp salt then boil
• check and adjust salt if needed

Tips & Tricks

• add chopped eggplants into water to prevent the color change
• slit egg plants into 4 DO NOT cut them completely, slit the bottom, till only little bit from the top is connected
• use gingelly/sesame oil to get better taste

Step by Step Instructions

1. slit egg plants into 4 DO NOT cut them completely

2. in a small pan dry roast all the ingredients until golden color under grinding section except coconut (channa dal, coriander seeds and chillies)

3. add them into the blender and grind to a coarse powder

4. stuff eggplants with the ground powder

5. in a pan, add 2 tbsp cooking oil and add mustard seeds, once mustard seeds have sputtered, add asafoetida and curry leaves

6. add stuffed brinjal/eggplants, turmeric powder, salt, and sprinkle tamarind water. Then close the lid and cook

7. let it cook until the eggplants soften - about 5 minutes in medium high flame (if needed sprinkle more tamarind water)

8. add the leftover powder into the blender, add coconut, 1/4 cup water, and grind to a paste.

9. mix ground paste and tamarind water

10. check the eggplants. Once it's cooked, add tamarind mix, 1 tsp salt and boil. Check and adjust salt if needed

11. yummy, tangy ennai kathirikai kuzhambhu is ready to eat with rice!!!