Ennai Kathirikkai Kuzhambu - II | Indian Curry Recipes

As I said long before earlier, I am here with the second version of the Ennai Kathirikai Kuzhambu. DH likes this version better because this was the one which I made first. This Kuzhambu/Curry takes longer to cook but the whole process is worth the effort when you taste this one with hot steamed rice. I had bookmarked this recipe months ago. I would never miss to pick up some cute baby indian eggplants when I see them. And 99% of the time it goes into making this kulambu. Now to the recipe..

Ingredients:
Serves - 2-3; Preparation time - 10 mins; Cooking time - 45 mins;
Recipe from here
Baby Indian Eggplants/Brinjals - 6-8
Oil - 1 tsp + 2 tbsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind - size of a lime - soaked in warm water
Salt - to taste
Spice mix powder - 2 tsp + as needed for stuffing (recipe below)

Method: 
Extract about 2 cups of tamarind water from the soaked tamarind. Wash and pat dry the brinjals. With the stems intact slit the bottom to a 'X' shape with a paring knife. The slit should be halfway through the brinjal. Make sure you dont slit it open reaching the stem. Use a teaspoon to fill the slits with the spice mix powder. Stuff as much powder as it can hold to all the brinjals. Heat 2 tbsp oil in a wide pan and place the stuffed brinjals. Cook it by turning over once in 4-5 mins until all sides are cooked and soft. Have the heat in medium flame all the time. The brinjals would be done in about 20 mins. When done remove from heat. In another pan heat a teaspoon of oil and splutter the mustard seeds. Add the turmeric powder and the cooked brinjals with the tamarind water, 1 cup water and salt. Allow it to boil and add the leftover spice mix powder (about 2 tsps heaped). Reduce the heat to medium-low and allow the kuzhambu to simmer for 20 mins until it thickens. Serve with hot steamed rice.
Note: I had reserved about 2 tsps of the spice mix powder to season my Vazhaikai Podimas. 

Spice mix powder:
Oil - 1 tsp
Fenugreek - 1/2 tsp
Dry Red Chillis - 7 or 8
Toor dhal - 3 tsp
Urad dhal - 3/4 tsp
Chana dhal - 1/2 tsp
Asafoetida - 1/2 tsp
Salt - to taste
Method:
Heat oil and fry all the ingredients (except salt) in medium heat for about 5-7 mins. When roasted well, allow it to cool and grind to a fine powder in a mixie/coffee grinder adding salt. Make sure that the mix is salty because we are not going to add salt to the brinjals separately. 

Sending this to HLI-Eggplant event by Kalyani.