Ennai Kathirikai Kulambhu/Baby Eggplants in Tamarind Sauce

Ennai Kathirikkai Kulambhu is a spicy,tangy kulambhu in which baby eggplants are stuffed with a spice powder and cooked in a tamarind sauce.
This kulambhu is one of my family's favorite and its is my mom's version of making ennai kathirikkai kulambhu.
Last week in the local farmers market I found out the baby eggplants and wanted to try,it came out delicious.Here is the recipe for yummy and tangy kulambhu......

Ingredients

Ingredient	Quantity
Baby eggplants/kathirikkai	10-12nos.
Shallots/Chinnavengayam	10nos.
Tomato(finely chopped)	1no.
Garlic/poondu	7-8cloves
Tamarind Paste	2tsp(diluted in a cup of water)
Chilly powder/milagai podi	11/2tsp
Coriander powder/dhaniya podi	2tsp
Turmeric powder/manjal podi	1/4tsp
Coconut paste	2tbs
Sesame oil/nalla ennai	4tbs
Salt	to taste

To roast and grind 

Ingredient	Quantity
Red chilly/varamilagai	5-6nos.
Coriander seeds/varakothamalli	1tbs
Black pepper/milagu	1/4tsp
Fenugreek seeds/vendhayam	6-8seeds

For the Seasoning

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1/2tsp
Fenugreek seeds/vendhayam	5-6seeds
Curry leaves/karivepillai	1sprig
Asafoetida/perungayam	a pinch

Method 

                                 Start by heating a pan and dry roast the given ingredients to a golden color,grind it to a coarse powder.

Take the eggplant,trim the stalk and cut it as shown in the picture.Stuff the eggplants with the ground powder and arrange it on a plate.Mix in the chilly powder,coriander powder,turmeric powder,salt and coconut paste to the tamarind water and keep aside.

Heat a shallow pan with the oil and do the seasoning with the given ingredients,saute the shallots and garlic to transparent.Add in the tomato and cook mushy.

Then add the stuffed eggplant.Fry the eggplant till it gets tender and soft in a medium flame.

Once the eggplant is tender and change its color add the tamarind water and cook it till the raw smell goes off and becomes thick.

Ennai Kathirikkai kulambhu is ready to serve along with rice.

Enjoy.......................................

• Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
• I used the tamarind paste,if you are using tamarind a small lemon sized is needed for the given measurement.
• Instead of chilly and coriander powder,sambhar powder can also be used.
• Use the same sized eggplants to get the eggplants cooked evenly.
• Using the sesame oil gives a nice flavor and taste to the kulambhu.

Posted in: Sambhar/Kuzhambu/Rasam