Description

Enna Kathrikai Kuzhambu is a traditional South Indian curry featuring small eggplants stuffed with a flavorful spice paste and simmered in a tangy tamarind gravy. This dish is known for its rich aroma and the way the brinjals absorb the spices, resulting in a deeply satisfying taste.

Ingredients

For the Stuffed Brinjals

• 12-15 Small Brinjals (Eggplants) (choose small, tender ones)
• Salt (for soaking)

For the Stuffing Masala

• 2 tablespoons Sesame Oil (Gingelly Oil)
• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1/2 teaspoon Black Peppercorns (adjust to taste)
• 4-6 Dry Red Chillies (adjust to taste)
• 1 sprig Curry Leaves
• 1/2 cup Small Onion (Shallots) (finely chopped or 1 large onion, chopped)
• 6-8 cloves Garlic
• 1 inch Ginger (chopped)
• 1 teaspoon Tamarind Paste (thick paste)
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)

For the Kuzhambu Base

• 3-4 tablespoons Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1/4 teaspoon Fenugreek Seeds
• 1/4 teaspoon Asafoetida (Hing)
• 1 sprig Curry Leaves
• 1/2 cup Small Onion (Shallots) (finely chopped or 1 large onion, chopped)
• 1 medium Tomato (finely chopped)
• Leftover Stuffing Masala Paste
• 1/2 cup Tamarind Extract (from a lemon-sized ball of tamarind soaked in water)
• 1.5 - 2 cups Water (or as needed for desired consistency)
• 1 teaspoon Jaggery (optional) (for a hint of sweetness)
• Salt (to taste)
• 1 tablespoon Sesame Oil (Gingelly Oil) (for drizzling at the end)

Instructions

1. Wash the brinjals and make four slits lengthwise from the stem end, keeping the stem intact. Do not cut all the way through. Immediately soak them in saltwater to prevent discoloration.
2. For the stuffing masala, heat 2 tablespoons of sesame oil in a pan. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chillies. Sauté for a minute until fragrant. Add curry leaves and sauté for a few seconds.
3. Add chopped onions, garlic, and ginger to the pan. Sauté until the onions are translucent.
4. Let the roasted ingredients cool slightly. Transfer to a blender and add tamarind paste, turmeric powder, and salt. Add a little water and grind to a thick, smooth paste. This is the stuffing masala.
5. Drain the brinjals from the saltwater. Carefully stuff each brinjal with a generous amount of the prepared masala paste. Keep any leftover masala aside for the kuzhambu base.
6. For the kuzhambu base, heat 3-4 tablespoons of sesame oil in a heavy-bottomed pan or pot. Add mustard seeds, urad dal, and fenugreek seeds. Let them splutter.
7. Add asafoetida and curry leaves. Sauté for a few seconds. Add chopped onions and sauté until golden brown.
8. Add chopped tomatoes and cook until they are soft and mushy.
9. Add the leftover stuffing masala paste and sauté for 2-3 minutes until the raw smell disappears and oil starts to separate.
10. Pour in the tamarind extract and water. Add salt and jaggery (if using). Mix well and bring the mixture to a boil.
11. Gently place the stuffed brinjals into the simmering kuzhambu. Ensure they are partially submerged.
12. Cover the pan and let the kuzhambu simmer on low heat for 30-40 minutes, or until the brinjals are tender and cooked through, and the gravy has thickened. Stir occasionally and gently to prevent the brinjals from breaking.
13. Once the brinjals are cooked and the kuzhambu has reached the desired consistency, drizzle with 1 tablespoon of sesame oil for added flavor.
14. Serve hot with rice or other accompaniments.