One of the specialty dishes from my kitchen. The freshly roasted Indian spices are stuffed
into the tiny tender brinjals and sauted in generous oil and the addition of tamarind
sauce brings a lip smacking taste to the taste bud. Whenever
I come back home after an onsite business trip, I would be preparing this dish
to give life to my tasteless tongue. This
stuffing varies from region to region.
Being hailed from a traditional Brahmin family, we prepare this dish with no onion and no garlic way.
Ingredients:
Small tender tiny brinjals - 1/4 kg
Turmeric powder - 1 tsp
Tamarind (lemon size) - soaked in warm water
Oil - 1/4 cup
Salt - To taste
For tempering:
Mustard seeds - 1 tsp
Curry leaves - few
For stuffing:
Dry roast the below ingredients and powder it.
You can make in larger quantities and store for a month. This can be
brought in Indian store as well.
Asafoetida – a small piece
Red chilies – 8-10 (adjust according to your spiciness
level)
Bengal gram – 4 tsp
Urad dal – 4 tsp
Coriander seeds/dhaniya – 4 tsp
Peppercorns - few
Preparation:
1. Prepare the stuffing powder after dry roasting the
ingredients above.
2. Wash the brinjals in cool water and slit it in four as
given in picture.
3. Stuff the brinjals
with the roasted ground powder.
4. Extract the
tamarind juice from the tamarind pulp.
5. In a heavy
bottomed pan, heat the oil and throw in mustard seeds. When it crackles, add the curry leaves. Add the stuffed brinjals slowly and mix well
so that oil coats on all sides.
6. Add turmeric
powder, salt, and extracted tamarind water.
7. Boil until you get a desired consistency. This kuzhambu thickens over time, so switch off the stove accordingly.
This kuzhambu can be mixed with hot steamed rice with a tsp of gingelly oil.
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