Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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).

11. 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.

12. 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.

13. 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.