Ennai Kathirikai Kuzhambu (Stuffed Brinjal Kuzhambu)

Stuffed brinjal in a tangy gravy

Ingredients - Serves 4

• Small brinjal - 8
• Tamarind juice - 1 cup (soak lemon sized tamarind in 1 cup warm water for 15 minutes and strain to get pulp)
• Mustard seeds - 1 tsp
• Channa dhal - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• curry leaves few
• Spice powder - 4 tbsp
• Turmeric powder - 1/4 tsp
• Asafoetida pinch
• Sambar powder - 1 tsp
• Oil - 2 tbsp
• Salt to taste

Method

• Cut the brinjal into 4 keeping the bottom intact and stuff the brinjal with spice powder

• Heat 1 tbsp of oil in the pan place the stuffed brinjal in the pan and sprinkle little salt

• Cover the pan and cook the brinjal until colour changes 

• Remove the brinjal from the pan and keep it aside
• Heat the pan with remaining oil and add mustard seeds when it pops add curry leaves, chana dhal and fenugreek seeds
• Add tamarind juice, turmeric powder, sambar powder, asafoetida and required salt

• Allow it to boil when it reduces to half, slowly add cooked brinjal

• Bring it to boil & Serve hot with rice

Nutritional Information

•  Brinjal has significant amount of antioxidants that help protect against aging, cancer and inflammation
• Per serving = 175 calories approximately