Ennai Kathirikkai kuzhambu

Ennai Kathirikkai kuzhambu is one of the favourites of my DH but I did not prepare it recently. It used to feature in our menu whenever we get good, fresh and soft brinjals in the indian stores or asian super market, but you know it is rare. This is my grandma's recipe for ennai kathirikkai kuzhambu and it tasted awesome. We had it for lunch with hot steamed rice and also as a side dish for dosa at dinner and it vanished. I would be posting another recipe soon which involves stuffing the brinjal with roast ingredients. For now this is the recipe from grandma..

Ingredients:
Serves: 2
Brinjal/Indian eggplant - 5 or 6
Onion - chopped - 3/4 cup
Tamarind - size of a lemon, soak in warm water and extract juice
Gingelly Oil/nallennai for shallow fry
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Salt to taste
Make a paste:
Coriander seeds - 3 tsp
cumin seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Rice - 1/2 tsp
Dried red chillies - 5
Shallots/Pearl onions - 4. Can substitute with 1/4 cup chopped regular onions but the taste would be different.
Garlic Cloves - 5
Grated coconut - 2 tsp

Method:
Heat 2 tsp of oil in a kadai and add the ingredients under 'Make a paste', except coconut and roast in med-high flame. Make sure that you give a constant stir to avoid burning of the items. We add rice here as an indicator for the duration of roasting the masala. When the rice turns to a shade of brown, turn off the heat and add the coconut. This heat is enough for the coconut to be roasted. Give a quick mix and allow it to cool in a blender/mixie. When it is cooling wash the brinjals and pat dry with a kitchen towel. Make a slit at the base so that it resembles a plus (+) sign until midway in the brinjal. This is similar to how we slit tomatoes while blanching. Heat 4 tbsp of oil in a wide kadai and place the brinjal with the stems intact. Cook in med-high flame and turn frequently to have it cook on all sides. cook until the brinjals are charred and soft. Transfer the brinjals holding their stems into a plate.

Add 2 tbsp of oil and when it is hot add the mustard seeds, urad dhal and chopped onions and fry onion until transparent. Meanwhile make a smooth paste of the items in the blender adding water. Add the paste to the onions with 1/2 cup water and bring to boil until oil seperates in the sides. Now add salt and the brinjals carefully onto the kadai and add the tamarind water. Check for seasoning and allow the kuzhambu to boil and thicken. Serve hot with rice.
I am sending this to Healing foods - Eggplant event by Siri, guest hosted by Kavita of 'Seasoned n Dressed'


I am also sending this to 'Dish Name Starts With : E' event by Akila of 'Learning-to-Cook'