Ennai Kathirikai kuzhambu Recipe | Brinjal gravy in Tamil

Ennai kathirikkai kuzhambu is a gravy in which brinjals are stuffed with flavourful fresh ground masalas and sauteed in lots of oil and when we make gravy (kuzhambu), until the oil oozes out. I have been looking for ennai kathirikkai kuzhambu recipe like this for long time. My mom makes a version, but we never use this much oil, and it’s more of a no onion no garlic pepper kuzhambu. I love it a lot, but wanted to try this version. My friend Sujithra who is a wonderful cook, shared me this recipe when I asked for. Since I am making this for first time, I had many doubts, which she explained me patiently. Thank you Suji, for being sweet as you always are. I was supposed to post this few days back. Just back from vacation and still the hangover is there.

Ennai Kathirikai kuzhambu (Ennai Kathirikai kuzhambu)
Author: Srikanth Rajkumar
Preparation Time: 15 min
Cooking time: 25 min
Servings: 3 Persons
Calories per serving: 269 Kcal

Ennai kathirikkai kuzhambu is a gravy in which brinjals are stuffed with flavourful fresh ground masalas and sauteed in lots of oil and when we make gravy (kuzhambu), until the oil oozes out.

Ingredients:

• Brinjal - Violet small size - 1/4 kg
• Tamarind (Puli) - size of lemon
• Thoor dhal (Thuvaram paruppu) - 3 tablespoon
• Red chilly - 8
• Asafoetida - 1/4 teaspoon
• Fenugreek (Vendhayam) - 1 teaspoon
• Salt - 1 and Half Tablespoon
• Mustard (kadugu) - 1 teaspoon
• Curry leaves
• Gingely oil (Nallennai) 

Instructions:

• Heat 1 teaspoon of gingely oil in a pan
• Add asafoetida, thoor dhal, fenugreek and red chilly
• Roast them till they turn brownish red
• Grind them in a mixer grinder, with half a tumbler of water, to form a paste
• Soak tamarind in water for 15 minutes
• Prepare 4 Tumblers of tamarind water by thoroughly squeezing it
• Chop each brinjal into 4 pieces (The pieces should not fall apart). Put the brinjal in a vessel with water.
• Heat 4 tablespoon of Gingely oil in a kadai/pan in Low flame
• Drain the water from brinjal and add this in the pan
• Heat for 10 minutes, frequently stir
• Add the tamarind water and add salt
• Turn the stove to medium flame
• Let it boil for 10 minutes
• Add the grinded paste from the mixie container
• Thoroughly mix and allow it to boil for 10 minutes
• Turn off the stove
• In a separate pan, heat 1 teaspoon of gingely oil
• Add mustard and curry leaves. Allow mustard to burst
• Add this to kuzhambu pan

Ennai Kathirikai kuzhambu Recipe | Brinjal gravy in Tamil 5 of 5