Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu
Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, stuffed brinjal gravy / ennai kathirikkai kuzhambu. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have stuffed brinjal gravy / ennai kathirikkai kuzhambu using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu:
  1. Prepare Brinjal / Egg plant
  2. Make ready Tamarind lime size
  3. Prepare Salt
  4. Make ready Oil to fry the stuffed brinjal & tempering
  5. Get asafoetida
  6. Prepare Jaggery
  7. Make ready Red Chilli powder
  8. Make ready Sambar powder
  9. Make ready MASALA – To grind
  10. Prepare Grated coconut
  11. Take Salt
  12. Take Garlic pods
  13. Get Sambar powder
  14. Make ready Red Chilli powder
  15. Take Turmeric powder
  16. Take Peeled Shallots / Sambar onion
  17. Get Grind the above sprinkling water. Make it into a thick & fine paste
  18. Take For tempering – Mustard, Curry leaves
Steps to make Stuffed Brinjal gravy / Ennai Kathirikkai Kuzhambu:
  1. Slit the Brinjals into 4 parts and stuff the Masala blended as given above. Shallow fry them in batches of 5-6 in oil till the colour changes and the masala is cooked, turning the brinjals 2-3 times for even cooking. Keep the remaining Masala for adding to the gravy.
  2. Heat oil in Kadai, add Mustard, Curry Leaves & temper. Add the remaining Masalas left after stuffing and fry. Add Tamarind extract / Tamarind paste with water. When water starts boiling add Turmeric powder, Red Chilli powder & Sambar powder& Asafetida. Add the stuffed & fried Brinjals and allow to cook. Cook till oil separates to the sides. Add Jaggery powder to taste. Adjust salt.
  3. When Clay pot is used for cooking, please remember that even after switching off the flame, the heat of the pot dies down slowly and the water content reduces and the Kuzhambu thickens. This goes well with Rice & Indian breads too.

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