Ingredients:
Small Brinjals - 10-12
Tamarind – Amla size
Spice powder:
Channa dal/bengal gram - 2 tbsp
Coriander seeds/Dhania -3 tbsp
Urad dal - 1 1/2 tbsp
Red chillies -10-12
Coconut - 2 tbsp
For Seasoning:
Mustard seeds -1 tsp
Fenugreek - 1/2 tsp
Asafoetida/hing - a generous pinch
Curry leaves - few
Oil - 4 1/2 tbsp
Crystal Salt - 1 1/4 tbsp or as required.
( use less when using table salt)
Preparation:
Soak tamarind in about 4 cups of hot water for 15 minutes. Extract tamarind juice and discard its pulp.
Heat a tsp of oil in a kadai and fry the ingredients mentioned under spice powder adding coconut at the end. ie- Bengal gram,coriander seeds,urad dal,red chillies and coconut.
Then powder it coarsely in the blender. Now your spice powder for ennai kathirikkai kuzhambu is ready.
Wash brinjals, discard the stem and make a + cut leaving the bottom intact.
Now stuff the brinjals with the spice powder we prepared. Keep it aside.Now the brinjals are ready to be cooked
Now we shall start making the Ennai kathirikai kulambu
Method:
1.Heat oil in a kadai. Add Coriander seed, Sombu, Onion and tomato, Coconut one by one and fry.
2. Grind those.
3. Heat oil fry onions, add the brinjals and let it boil in low flame, then add tamarind water.
4. Then at last add the ground paste and let it boil for some time.
