Tamil Nadu

Ennai kathirikai kuzhambu

Name: Ennai kathirikai kuzhambu
Total time: 45 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 8 small purple brinjals brinjal (eggplant, aubergine); 10 sliced shallots; 1 medium chopped tomato; 8 cloves garlic; a lemon sized ball tamarind; Water, about 2 cups; 1 tbsp coriander seeds; 4 dried red chilli; 1 tbsp chana dal (split chickpeas); 1/4 cup fresh grated coconut; 1 tsp sesame seeds; 1/4 tsp turmeric (ground turmeric); 4 tbsp sesame oil; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 2 sprigs curry leaves; 1 tsp jaggery; Salt, to taste

Baby brinjals, stuffed and sizzled in oil, then left to soak in tamarind. Pure Chettinad swagger.

45 minTime

4 gProtein each

hotSpice

Brinjal in oil2 chapters · 1 min read

Make it your way

Grandma's waySmall brinjals, generous sesame oil, roasted paste.

The original

239kcalsame

4 gproteinsame

7 gfibresame

45minutessame

Ennai kathirikai kuzhambu, Chettinad style.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)8 small purple brinjals

Shallots10, sliced

Tomato1 medium, chopped

Garlic8 cloves

Tamarinda lemon sized ball

Waterabout 2 cups

Coriander seeds1 tbsp

Dried red chilli4

Chana dal (split chickpeas)1 tbsp

Fresh grated coconut¼ cup

Sesame seeds1 tsp

Turmeric (ground turmeric)¼ tsp

Sesame oil4 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Curry leaves2 sprigs

Jaggery1 tsp

Saltto taste

Method

5 steps

1Dry roast coriander seeds, chana dal, red chillies, sesame and coconut until golden. Grind to a paste with a little water.
2Slit brinjals in a cross keeping the stems on. Stuff with a spoon of the paste.
3Heat sesame oil, splutter mustard and fenugreek, add curry leaves and the brinjals. Fry on low, turning, until the skins wrinkle.
4Add shallots, garlic and tomato; cook soft. Add remaining paste, tamarind extract, turmeric, salt and water.
5Simmer until the brinjals are tender and oil separates. Stir in jaggery.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Ennai kathirikai kuzhambu

Baby brinjals, stuffed and sizzled in oil, then left to soak in tamarind. Pure Chettinad swagger.

45 minTime

4 gProtein each

hotSpice

Brinjal in oil2 chapters · 1 min read

Make it your way

Grandma's waySmall brinjals, generous sesame oil, roasted paste.

The original

239kcalsame

4 gproteinsame

7 gfibresame

45minutessame

Ennai kathirikai kuzhambu, Chettinad style.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)8 small purple brinjals

Shallots10, sliced

Tomato1 medium, chopped

Garlic8 cloves

Tamarinda lemon sized ball

Waterabout 2 cups

Coriander seeds1 tbsp

Dried red chilli4

Chana dal (split chickpeas)1 tbsp

Fresh grated coconut¼ cup

Sesame seeds1 tsp

Turmeric (ground turmeric)¼ tsp

Sesame oil4 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Curry leaves2 sprigs

Jaggery1 tsp

Saltto taste

Method

5 steps

1Dry roast coriander seeds, chana dal, red chillies, sesame and coconut until golden. Grind to a paste with a little water.
2Slit brinjals in a cross keeping the stems on. Stuff with a spoon of the paste.
3Heat sesame oil, splutter mustard and fenugreek, add curry leaves and the brinjals. Fry on low, turning, until the skins wrinkle.
4Add shallots, garlic and tomato; cook soft. Add remaining paste, tamarind extract, turmeric, salt and water.
5Simmer until the brinjals are tender and oil separates. Stir in jaggery.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ennai kathirikai kuzhambu

Make it your way

Ingredients

Method

Ennai kathirikai kuzhambu

Make it your way

Ingredients

Method

Make it a meal