Ennai kathrikkai Kuzhambu/Stuffed Brinjal Gravy (Tanjore Style)

Ennai Kathrikkai Kuzhambu - A tamarind based gravy in which brinjals are stuffed with the prepared masala and cooked with the tamarind extract. Brinjal is  a versatile vegetable. Be it, baingan ka bharta, or puli kulambu, or begun baingan brinjals can absorb the flavour of  any spice to which it has been added. 

Stuffed brinjal is prepared in a variety of ways and probably every state have their own version. In tamilnadu it is ennai karthirikkai, in andhra, it is guthi vankaya, in Karnataka, it is badnekayi ennagayi, in north it is bharwan baingan. The masala used in the stuffing also varies. Peanuts and sesame seeds are used or gram flour is used in the stuffing.

This recipe of stuffed brinjal has no onion garlic and can be prepared as dry curry. In that case, don't use tamarind extract for curry, simply saute little tamarind along with dals and spices, powder the masala and stuff.

In this case toss the remaining powder with the prepared brinjals.

 Chana Dal, urad dal are roasted with spices and coconut and powdered to make the stuffing. The powder which remains after filling the brinjals can be used for thickening the gravy.

Ingredients:

Brinjals(small) - 1/4 kg

Tamarind - small lemon sized

Sambar powder - 1 tsp

Turmeric powder - 1/2 tsp

To roast in oil and grind:

Sesame oil - 1 tsp

Coriander Seeds - 1 tbsp

Chana dal - 1/2 tbsp

Urad dal - 1/2 tbsp

Asafoetida - a pinch

Methi seeds - 1/4 tsp

Red chillies - 7 - 8

Coconut - 2 tbsp

Tempering:

Sesame oil - 1/4 cup

Mustard - 1/2 tsp

methi seeds - 1 tsp

Asafoetida - a pinch

curry leaves - 1 sprig

Directions:

Roast the ingredients given under the ' roast and grind' heading, till golden brown. Grind to a fine powder.

Wash the brinjals. Make a cross mark in the head portion of the brinjal with the help of a knife. Mark deep cuts.Now take the powdered masala with the help of a spoon and stuff  all the brinjals  with the masala. 

Take a kadai. Heat the oil. Add mustard. when it splutters, add methi seeds, when they turn brown ,add curry leaves , asafoetida. Place the brinjals carefully in the kadai one by one. saute them by turning them slowly. Add tamarind extract, turmeric powder, sambar powder,salt. Adjust the consistency by adding some water if it is too thick. Cover the kadai wirh the lid and cook till the brinjals becom e tender or till the oil floats on top. Remove from fire.

Notes:

• Make deep cuts only till 3/4 th of the brinjals otherwise the masala will spill out.
• Instead of using sambar powder, you can use the masala that is left after stuffing the brinjals.