Rani's Kathirikkai Kaara Kuzhambu
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Rani's Kathirikkai (Brinjal) Kaara Kuzhambu
Category
Kuzhambu
Cuisine
South Indian Meals
Servings
4-5
A tangy brinjal based kaara kuzhambu for a simple and spicy meal...
Ingredients
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Purple small brinjals - 5 to 6
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Onion - finely chopped
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Tomatoes - finely chopped
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Garlic cloves - few for stuffing, few for sauteing
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Tamarind - small lemon sized
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Jaggery - medium sized piece
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Puli Kuzhambu Podi
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Red chilli powder
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Grated coconut - 4 tbps or so
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Turmeric powder
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Salt to taste
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Sesame oil / Gingelley Oil
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Mustard seeds for tempering
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Tuvar dal for tempering
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Channa dal for tempering
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Dry red chillies for tempering
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Asafoetida
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Curry leaves for tempering
Directions
- Get some small sized purple brinjals, preferably the ones with lines. The gundu kathirukai to be specific. Slit into 4. Stuff each with grated coconut, garlic, @mylaporekitchens puli kuzhambu podi, red chilli powder, salt and turmeric powder mixture.
- Heat pan. Add sesame oil. Tadka with mustard seeds, urad dal, channa dal, toor dal, red chillies, hing, curry leaves. Saute onion, garlic, tomatoes. No quantity specified. Go ahead and be adventurous !
- Once that's done, lower the flame, add the brinjals, cover and cook until soft. Add tamarind extract - one small lemon sized. Add some more of the masala mixture you have made for the stuffing to the tamarind water. Add salt to the gravy (remember - some salt is added to the brinjals already), and a small bit of jaggery to balance it all.
Cook until gravy thickens.
Switch off and garnish with coriander leaves. You can add a bit of coconut milk at the end for some extra flavour - this is optional.
Recipe Note
Serve hot with rice and some delicious papads.