


Ennai Kathirikkai Kuzhambu
Recipe Category: Indian | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4
Ingredients:
Brinjal - 10
Shallots / Small Onion - 10
Tomato - 2
Tamarind - lemon sized
Coriander powder - 3 tsp
Chilli powder - 1 tblspn
Turmeric - 1/4 tsp
Salt - to taste
To Roast and Grind:
Coriander seeds / dhaniya- 1 tblspn
Cumin seeds / Jeeragam - 1 tsp
Red chilli - 5
Channa dal / Kadalai Paruppu- 2 tsp
Toor dal / Tuvaram paruppu - 1 tsp
Sesame seeds / Ellu - 1 tsp
Fenugreek / Vendhayam - 1/4 tsp
Coconut - 2 tblspn
For seasoning:
Mustards seeds - 1 tsp
Small onion - 1/2 cups
Curry leaves - 2 sprigs
Sesame Oil - 1/4 cup
Method:
Dry
roast all the ingredients listed under "to roast and grind" except
coconut until brown. Finally add coconut and roast for a minute. Cool it and grind it to a smooth powder.
Slit the brinjal into four on one end and stuff it with the prepared powder.
Heat little oil in a pan, sauté small onion and tomato. Grind it to a smooth paste.
In the same pan, heat little oil and temper with mustard seeds.
Once mustard starts to crackle, add the chopped onion and curry leaves. Saute till the onion becomes soft.
Add the stuffed brinjal and stir fry till its skin turns brown.
Now, add the coriander powder, chilli powder, turmeric and the remaining ground powder.
Then, pour the onion tomato puree, tamarind extract, little water and salt. Mix well and cook on medium flame for 15 minutes or till the brinjal gets cooked well.
Remove from flame and serve hot with rice and pappad. Enjoy!
Add the stuffed brinjal and stir fry till its skin turns brown.
Now, add the coriander powder, chilli powder, turmeric and the remaining ground powder.
Then, pour the onion tomato puree, tamarind extract, little water and salt. Mix well and cook on medium flame for 15 minutes or till the brinjal gets cooked well.
Remove from flame and serve hot with rice and pappad. Enjoy!
Pictorial:
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Keep all your ingredients ready |
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Dry roast all the ingredients listed under "to roast and grind" except coconut until brown. |
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Once it turns brown add coconut and roast for a minute. |
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Cool it and take them in a mixer |
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grind it to a smooth powder. |
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In the same kadai, add little oil and saute the onion till soft |
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To this, add the chopped tomato and fry till it turns mushy. Cool them and grind it to a smooth paste |
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Slit the brinnjal into four on one end and stuff it with the prepared powder. |
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Heat 1/4 cup of sesame oil and crackle some mustard seeds |
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Add chopped small onion and curry leaves. Stir fry till soft |
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Add the stuffed brinjal and stir fry till its skin turns brown. |
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Now, add the coriander powder, chilli powder, turmeric |
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and the remaining ground powder. |
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Then, pour the onion tomato puree |
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Soak the tamarind in water for 15 minutes and add its extract to this |
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Add little water and salt to taste. |
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Mix well and cook on medium flame for 15 minutes or till the brinjal gets cooked well. |
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Remove from flame when oil separates |
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Serve hot with rice and pappad. Enjoy! |
looks very yummy. shall try soon :)
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