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The ingredients needed to cook Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu:
- Take Brinjal / Egg plant
- Prepare Tamarind lime size
- Provide Salt
- You need Oil to fry the stuffed brinjal & tempering
- Take asafoetida
- Take Jaggery
- You need Red Chilli powder
- Use Sambar powder
- Provide MASALA – To grind
- Take Grated coconut
- Take Salt
- Take Garlic pods
- You need Sambar powder
- You need Red Chilli powder
- Use Turmeric powder
- Provide Peeled Shallots / Sambar onion
- Use Grind the above sprinkling water. Make it into a thick & fine paste
- Use For tempering – Mustard, Curry leaves
Steps to make Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu:
- Slit the Brinjals into 4 parts and stuff the Masala blended as given above. Shallow fry them in batches of 5-6 in oil till the colour changes and the masala is cooked, turning the brinjals 2-3 times for even cooking. Keep the remaining Masala for adding to the gravy.
- Heat oil in Kadai, add Mustard, Curry Leaves & temper. Add the remaining Masalas left after stuffing and fry. Add Tamarind extract / Tamarind paste with water. When water starts boiling add Turmeric powder, Red Chilli powder & Sambar powder& Asafetida. Add the stuffed & fried Brinjals and allow to cook. Cook till oil separates to the sides. Add Jaggery powder to taste. Adjust salt.
- When Clay pot is used for cooking, please remember that even after switching off the flame, the heat of the pot dies down slowly and the water content reduces and the Kuzhambu thickens. This goes well with Rice & Indian breads too.
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