Ennai Kathirikai Kuzhambu - South Indian Style

Step 1: Sauté Spices and Aromatics for Masala

Heat 1-2 tablespoons of oil in a pan. Add 1 tsp cumin seeds and 1 tsp fennel seeds. Sauté until they splutter. Then, add 2 chopped big onions, 6-7 garlic cloves, and 5 small pieces of ginger. Sauté until the onions turn soft and translucent.

Step 2: Add Tomatoes and Powders

Add 2 medium chopped tomatoes and cook until they become soft. Next, add 1/2 tsp turmeric powder, 1.5 tsp chili powder, and 1 tsp coriander powder. Sauté for 1 minute until the raw smell of the spices disappears.

Step 3: Incorporate Coconut and Cool

Turn off the stove. Add 4 tablespoons of grated coconut and mix it thoroughly with the sautéed ingredients. Allow the mixture to cool down completely.

Step 4: Grind Masala Paste

Transfer the cooled mixture to a mixer jar. Add a small amount of water (be careful not to add too much to keep the paste thick) and grind it into a smooth, fine paste. Set this paste aside.

Step 5: Prepare Brinjals

Take 13 small round brinjals. Make two perpendicular cuts from the bottom, almost reaching the stem, to create four sections, but ensure the stem remains intact.

Step 6: Stuff Brinjals with Masala

Take a small amount of the ground masala paste and carefully stuff it into the cuts of each brinjal. Also, apply a thin layer of masala on the outside of each brinjal.

Step 7: Fry Stuffed Brinjals

Heat oil (enough for shallow frying) in the same pan (after cleaning it). Place the stuffed brinjals in the hot oil. Fry on medium flame for 5 minutes, turning them occasionally, until the brinjal skin shrinks and changes color.

Step 8: Remove Fried Brinjals

Once the brinjals are fried and the skin has shrunk, remove them from the pan and set them aside on a plate.

Step 9: Prepare Gravy Tempering

In the same pan (after cleaning), add more oil (as Ennai Kathirikai benefits from more oil). Add 1 tsp mustard seeds and 1 tsp urad dal. Let them splutter. Then, add a handful of curry leaves and 1 medium chopped big onion (or 6-7 small onions). Sauté until the onion is soft and translucent.

Step 10: Combine Masala and Water

Add the previously ground masala paste to the pan. Rinse the mixer jar with about 1 cup of water and add this water to the gravy. Add 1 tsp of salt (or to taste).

Step 11: Add Tamarind Water and Simmer

Add tamarind water (extracted from a small lemon-sized tamarind soaked in water for 10 minutes). Mix everything well. Cover the pan with a lid and cook on medium flame for 10 minutes until the gravy boils and thickens slightly.

Step 12: Add Fried Brinjals to Gravy

After 10 minutes, open the lid. The gravy should be boiling and slightly thickened. Gently add the fried brinjals to the simmering gravy.

Step 13: Final Simmer and Serve

Mix gently to coat the brinjals with the gravy. Cover the pan again and cook on medium flame for another 5 minutes. (Be careful not to overcook, as brinjals can become mushy). Turn off the heat. The Ennai Kathirikai Kuzhambu is ready. Serve hot with white rice, biryani, omelette, or appalam.

• Do not add too much water when grinding the masala to maintain a thick consistency.

• Adjust chili powder according to your spice preference.

• Do not add excessive tamarind water, as tomatoes already provide tanginess.

• Avoid overcooking the brinjals after adding them to the gravy to prevent them from becoming mushy.

• For the tempering, you can use 6-7 small onions (shallots) instead of one big onion for a richer flavor.