Ennai Kathirikai Kuzhambu

When I spotted these cute little brinjals in the market I immediately picked them up for making this tangy and spicy Ennai kathirikai kuzhambu.

  

Ingredients:

Small Brinjals	10 nos
Tamarind	Lime size ball
Mustard seeds	1 tsp
Fenugreek seeds	¼ tsp
Asafoetida powder	a pinch
Turmeric powder	¼ tsp
Curry leaves	10 nos
Jaggery	1 small piece
Gingely oil	3 tblsp
Salt	As needed

To Roast & Powder:

Oil	1 tsp
Coriander seeds	2 tblsp
Channa dhal	1 tblsp
Urad dhal	½ tblsp
Red chillies	4
Coconut grated	2 tblsp

        

Method:

• Soak tamarind in hot water and extract 2 cups of thick tamarind juice
• Roast all the items given in 'To Roast & Powder' table except coconut in 1 tsp oil till golden brown and allow to cool.
• Roast coconut separately. 
• Grind the roasted items to a coarse powder, add roasted coconut at the end and pulse for a minute. Now your spice powder is ready.
• Wash the brinjals and pat them dry. Remove the top portion and make a cross keeping the bottom portion intact and stuff with the prepared spice powder.Reserve the remaining powder for adding in the kuzhambu.
• Take a fry pan .Add 1 tblsp oil and slowly add the stuffed brinjals. Add little salt and turmeric powder.Cook in low flame till the brinjals change in colour and is only half-cooked.
• Take a kadai, add 1 tblsp oil followed by mustard seeds. when they crackle, add fenugreek seeds, curry leaves and asafoetida powder and add the tamarind juice and salt.
• Cook in medium flame till the raw smell of tamarind goes off. Add the half-cooked brinjals slowly.
• Allow to cook for 5 mins till the brinjals are fully cooked, add the remaining spice powder,jaggery and  1 tblsp gingelly oil and cook in low flame for 5 mins till oil floats on the top. 
• Ennai kathirikai kuzhambu is ready to serve.