Ennai Kathirikkai Kuzhambu

Method

1. 1

   Prepare small brinjals: Wash 8-10 small round purple brinjals. Cut a cross at the base of each (like a + sign) to stuff them but do not cut all the way through.

2. 2

   Make stuffing paste: Blend half cup fresh grated coconut, 4 dried red chillies, 1 tbsp coriander seeds, 4 garlic cloves, 1 tsp cumin and a small ball of tamarind to a thick paste.

3. 3

   Stuff brinjals: Fill each brinjal's cross cut generously with the spice paste. Press firmly.

4. 4

   Fry stuffed brinjals: Heat 4 tbsp sesame oil in a wide pan. Place stuffed brinjals in the pan and fry on medium heat 5-6 minutes, gently turning, until lightly golden all over.

5. 5

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

6. 6

   Add tamarind water: Pour tamarind water into the pan around the brinjals. Add salt.

7. 7

   Cover and cook: Cover and cook on medium-low heat 10-12 minutes until brinjals are completely soft.

8. 8

   Uncover and thicken: Remove lid and cook 5 more minutes until the sauce thickens and coats the brinjals.

9. 9

   Add tempering: Heat 1 tbsp sesame oil, add mustard seeds and curry leaves. Pour over the kuzhambu.

10. 10

    Serve: Ennai kathirikkai kuzhambu should have soft brinjals in a rich, oily sauce. Serve with steamed rice.