Ennai Kathirikkai Kuzhambu

Ingredients

• - 250g small brinjal stuffed with masala
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. Stuff brinjals: Fill each brinjal's cross cut generously with the spice paste. Press firmly.
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. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
6. Add tamarind water: Pour tamarind water into the pan around the brinjals. Add salt.
7. Cover and cook: Cover and cook on medium-low heat 10-12 minutes until brinjals are completely soft.
8. Uncover and thicken: Remove lid and cook 5 more minutes until the sauce thickens and coats the brinjals.
9. Add tempering: Heat 1 tbsp sesame oil, add mustard seeds and curry leaves. Pour over the kuzhambu.
10. Serve: Ennai kathirikkai kuzhambu should have soft brinjals in a rich, oily sauce. Serve with steamed rice.