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Feb 24, 2011

Ennai Kathrikkai Kuzhambu / Spicy Stuffed Brinjal Curry

Ennai Kathirikkai Kuzhambu/Spicy Stuffed Brinjal Curry is one of my most fav recipe. This is my Mom's signature recipe. I love my mom's preparation, lil' spicy and more flavorful curry, just love it with hot plain rice n topped with lil' ghee..Mmmmm!!! Can't explain the taste, if u love Brinjal i would say u must try this Kuzhambu, so plz give it a try and let me know h it turned out to U. The recipe as follows...

Ingredients
  1. Brinjal   5-6no.s(small purple color)
  2. Mustard seeds   1/2 tsp
  3. Fennel seeds     1/4 tsp
  4. Cumin seeds    1/4 tsp or less
  5. Curry leaves   1twig
  6. Onion     1/2 (chopped)
  7. Oil    5-6 tbsp or 100ml
To Grind
  1. Small onions   5-6no.s or 1/2 big onion
  2. Tomato   2 no.
  3. Ginger      1"piece
  4. Garlic       3 fat Cloves
  5. Khas Khas/Poppy seeds     1/2 tsp
  6. Coconut         1/2 cup
  7. Chilli powder       2 tsp ( i added 3 tsp, we love it spicy)
  8. Coriander powder       2 tsp
  9. turmeric powder     1/4 tsp
  10. Salt     1/2 tsp

Method
  • Grind all the ingredients under "to Grind" to a smooth paste and keep it aside.
  • Split brinjal in to 4 parts (or 6 parts if big size) till half leaving the bottom part (see picture).
  • Stuff the brinjal with ground masala and keep the remaining masala aside.
  • Heat oil in a non stick kadai,add mustard seeds when it splutter add cumin seeds, fennel seeds and curry leaves fry it and add chopped onions fry only for a minute.
  • And then add masala stuffed brinjals and fry them well till it becomes soft, if u press it using ladle tip, u should feel the tenderness,(see pic) so Fry nicely in oil.
  • Then add the remaining masala, enough water (based on ur desired consistency) and enough salt.
  • Stir well, close it with a lid and cook in medium flame till oil oozes from the masala and brinjal get completely cooked.
  • Then lastly add some chopped cilantro n turn off the stove, That;s it Spicy & Tasty Ennai kathirikkai kuzhambhu ready.
  • Serve hot with plain rice.
  • It also suits well with curd rice, dosa, idly n rotis.

Notes:
While grinding do not add water, moisture from onion n tomato is enough or if u want can add 1-2 tbsp water.
The gravy thickens after cooling, so little more water while boiling to get perfect consistency.
This recipe requires more oil, but if u r diet/health conscious can cook with 1-2 tbsp of oil.
i used the mentioned qty to get perfect look n texture(for picture)

9 comments:

  1. Lovely pictures. I love anything with egg plants. This gravy looks yum.

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  2. Mom makes this yummy gravy.. This is my all time favorite.. Seeing the pictures am drooling here..

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  3. yummy kuzhambu and awesome clicks

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  4. lovely recipe, wish could lay my hands on such cute little eggplants...

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  5. I tried this recipe for today's dinner with roti....Its so yummy and mouth watering... my hubby and kid loved it....thanks a lot for a tasty recipe... :)

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    Replies
    1. Thank you Shamshath for your lovely feedback, its my most fav recipe :) glad that your and your family loved it...Keep trying my recipes and feel free to share your suggestion and feedback. Thanks!

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