Saturday, January 29, 2011

Ennai Kathirikai Kuzhambu (Iyengar Style)

Ingredients Required:
Small Brinjal - 8 - 10
Curry Leaf - few
Tamrind - Lemon Sized


Turmeric Powder - 1/2 tsp
Fenugreek seeds - 1 tsp
Hing - Pinch
Mustard - 1 tsp
Oil
Salt to taste


For the Filling:
Red Chillies -8
Coriander Seeds - 1 and 1/2 tbsp
Pepper corn - 1 and 1/2 tbsp
Channa Dhal - 3 tbsp
Coconut Shredded - 2 tbsp
Salt to taste
Oil


How to make?
Boil the tamrind in water and extract the juice and set aside.
Fry the ingredients for the filling with a little oil and grind to a coarse paste.
Wash the brinjals and cut the top. Make two slits on the top to make a opening.
Immerse the brinjals in a vessel of salt water for few minutes.
Fill the brinjals with the ground paste.
In a pan, take some oil, add some mustard seeds, hing, fenugreek seeds, curry leaves and fry for a minute.
Add the stuffed brinjal and fry till cooked lightly.
Add the tamrind extract, turmeric powder and salt and let it boil for few minutes.
If there is any left over filling it can be added to the tamrind extract.
Close the pan and allow to simmer on low - medium heat, until the brinjals are cooked well and the tamrind water becomes thicker. Drizzle more oil on top as it enhances the flavor.
Switch off the stove as the oil starts to leave to the sides of the vessel.
Serve hot with rice and drizzle some sesame oil on top!

Note:
If the gravy is still thin, 2 tsp of rice flour mixed with few drops of water to form a paste can be added to thicken the gravy.



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