Hola Amigos !!!
This recipe is very close to my heart. The KT for this Kuzhambu is passed from my grand ma to my Mom and from my Mom to me now. Though all have their own way of doing this Enai Kathirikai Kuzhambu , this method which I learnt from my Mom is my all time favourite :)
Origin : This SLURP plant has its nativity dating back to very old Indian cultivation. Also known as Brinjal,Aubergine, Eggplant across different countries.
This is what you need :
Brinjal - 8 ( small size)
Onion - 2
Garlic - 4
Tamarind - lemon size ball
Turmeric Powder - 1 tsp
Jaggery- 1/2 tsp
Salt - to taste
To roast and grind :
Red Chillies - 5-7 (depending on the taste)
Jeera - 1/2 tbsp
Coriander Seeds - 3/4 tbsp
Channa Dal - 1 tbsp
Asafoetida - a pinch
Gingely Oil - 2 tbsp
Musturd Seeds - 1 tsp
Curry Leaves - 1 spring
This is how you do :
1. Dry roast all the ingredients in the above list and grind them to coarse powder. Divide them into two portions.
2. Slit the bottom of brinjal both vertically and horizontally but do not cut them fully (like a + mark). Stuff one part of the ground powder to all the slit brinjals and keep them aside.
3. Soak tamarind for about 1/2 hour and extract juice from it. Add salt ,turmeric powder and jaggery to it and mix them well.
4. Chop onion and garlic finely. In a kadai add gingelly oil and add all ingredients in " to temper" list and add onions,garlic till they become soft.
5. Now add the stuffed brinjals and fry them in oil until they become soft . It may take around 10 Mins.
6. After it is soft add the tamarind juice and allow to boil.The Raw taste of tamarind should be gone.
7. Finally add remaining ground powder and allow it to boil again for few Mins till the kuzhambu starts thickening. Turn off the flame amd transfer to a bowl . Garnish with corriander leaves :)
Sending this recipe to Dish It Out - Brinjal and Garlic Event by SangeethasKitchen