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.
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
Mustard seeds - 1 tsp
Curry leaves - few
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
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.