Ennai Kathirikkai Kulambu Recipe - Brinjal Curry

Brinjals when cooked with lots of oil and tamarind juice is very delicious to taste as they become very tender.

Have you tried South Indian Ennai Kathirikkai Recipe before why not try it now and enjoy a delicious meal…

If anyone has not tried it before, then do give it a try as I am sure you will love this South Indian Ennai kathirikkai recipe very much. It is nothing but stuffed brinjals in tamarind sauce or can be called stuffed brinjal kulambu.

Ingredients:

• Small Brinjals - 10-12
• Tamarind - golf ball sized lump
• Channa dal/bengal gram - 2 tbsp
• Coriander seeds/Dhania -3 tbsp
• Urad dal - 1 1/2 tbsp
• Red chillies -10-12
• Coconut - 2 tbsp
• Mustard seeds -1 tsp
• Fenugreek - 1/2 tsp
• Curry leaves - few
• Oil - 4 1/2 tbsp Crystal Salt - 1 1/4 tbsp or as required.

Ennai Kathirikkai Kuzhambu - Spicy Brinjal Curry Prepartion Method

Soak the tamarind in hot water for 15 minutes and then extract the tamarind juice from it. Discharge the pulp.

In a pan (kadai) heat one tsp of oil and add Bengal gram, coriander seeds, urad dal, red chillies and coconut. Fry the ingredients till the raw smell goes. Then powder it coarsely in the blender.

Keep them as aside. Now was the brinjals, remove the stem and cut the brinjal in to four pieces leaving the stem intact.

Then stuff the brinjals with the prepared powder.

Now it’s time to make sure masala stuff brinjal in to Spicy Ennai Kathirikkai Kuzhambu

In a pan add oil, once it is heated add mustard seeds, once they splutter add fenugreek seeds, hing and curry leaves.

Then add the brinjals stuffed with masala, turmeric powder and then salt.

Reduce the flames and cook for some time stirring it now and then.

When the brinjal is half cooked add the tamarind juice to it, you can also add if the spice powder is left after stuffing them in the brinjal. Last add salt if you require.

Continue cooking till you find the gravy thickening and oil floats on the top.

Now the Spicy South Indian Ennai Kathirikai Kulambu (gravy) is ready to be served with hot rice.