recipes

1. Chef Ashokkumar
Ennai kathirikkai
Ingredients
250 gms Small Purple Brinjal/ Eggplant
30 gms Tamarind
Salt to taste
3 gms Turmeric powder
5 gms Kashmiri Chili powder
3 gms Red Chili powder
5 gms Coriander powder
for grinding
15 ml Sesame oil
75 gms Sliced Red Onion
10 gms Ginger Garlic paste
75 gms Sliced Tomato
30 gms grated fresh coconut
5 gms Fennel seeds
5 gms Cumin seeds
for seasoning

2. Chef Ashokkumar
50 gms Sesame Oil
3 gms Fenugreek seeds
10 gms dry red chili
3 sprigs curry leaves
50 gms Shallots
Procedure
to grind
Heat oil in a pan. When the oil is hot enough, add sliced onion, ginger garlic
paste, and saute till onion turns translucent.
Now add turmeric powder, red chili powder, coriander powder, and saute well till
the raw smell of masala goes off.
Add tomatoes, mix well and saute till they become soft and mushy. Remove from
fire and allow the mixture to cool. Blend to a fine paste in a blender.
Add grated coconut, fennel seeds, cumin seeds and grind to a smooth paste. Keep
aside.
Into a small bowl, add turmeric powder, red chili powder, coriander powder, salt,
a little tamarind extract and water. Mix it well to make a paste.
Take the brinjal pieces, discard the stem and make a + cut at the bottom leaving
the top portion intact.

3. Chef Ashokkumar
Now stuff the brinjal pieces with the prepared spice paste. Keep aside.
Heat 4 tablespoons of oil in a pan. When the oil is hot enough, place the stuffed
brinjal pieces into the hot oil and fry them on a low flame. Keep stirring it in
between. Transfer them to a plate. Keep aside.
In the same oil used for frying brinjals, splutter mustard seeds. Add fenugreek
seeds or methi, dry red chili, curry leaves and sauté for a few seconds.
Add sliced shallots, and saute for a few minutes till they turn light golden in color.
Add the prepared onion tomato paste, and mix well. Cover and cook on a low
flame till oil starts floating on the top. Keep stirring in between to avoid sticking
to the bottom of the pan.
Add tamarind paste and cook for a few more minutes till the raw smell of
tamarind goes off completely.
Add the brinjal pieces, simmer and cook for 5 minutes.
Ennai kathirikkai kulambu is ready serve hot with steamed rice , pulao or biryani.