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Tender baby eggplants stuffed with a fragrant spice blend, shallow-fried and simmered in a tangy tamarind gravy. A classic Tamil delicacy that's bursting with flavor and pairs perfectly with hot rice.
Prepare Tamarind and Brinjals
Roast and Grind the Stuffing Masala
Stuff and Fry the Brinjals
Tender baby eggplants stuffed with a fragrant spice blend, shallow-fried and simmered in a tangy tamarind gravy. A classic Tamil delicacy that's bursting with flavor and pairs perfectly with hot rice.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 248.8 calories per serving with 3.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Kuzhambu Gravy
Simmer and Finish
For a different texture, you can skip the grated coconut in the stuffing. The gravy will be slightly less thick but equally flavorful.
You can add other vegetables like drumsticks or potatoes along with the brinjals. Add them to the gravy before the brinjals and cook until they are partially done.
Add a tablespoon of peanuts or white sesame seeds while dry roasting the spices for a richer, nuttier flavor in the stuffing.
If short on time, you can skip stuffing the brinjals. Simply slit them and fry, then add the masala powder directly to the gravy.
Brinjal contains anthocyanins, a type of antioxidant that helps protect cells from damage. Spices like turmeric and tamarind also contribute to the dish's high antioxidant content.
The high fiber content in brinjal aids in digestion and promotes regular bowel movements. Tamarind is also known to have mild laxative properties, supporting gut health.
Sesame oil (gingelly oil) is rich in polyunsaturated and monounsaturated fats, which are beneficial for heart health when consumed in moderation.
Many spices used in the masala, such as turmeric (curcumin), coriander, and chillies, possess anti-inflammatory properties that can help reduce inflammation in the body.
It is moderately healthy. Brinjals are a good source of fiber and antioxidants. However, the traditional recipe uses a generous amount of oil, which increases the calorie count. You can reduce the oil for a healthier version, but it will alter the authentic taste.
One serving of Ennai Kathirikai Kuzhambu (about 220g) contains approximately 250-300 calories, primarily from the sesame oil and coconut.
It pairs best with hot steamed rice. You can also serve it with idli, dosa, or chapati. A side of appalam (papad) or a simple vegetable stir-fry (poriyal) complements the meal perfectly.
Yes, if you don't have pearl onions (sambar onions), you can use one large red onion, finely chopped. However, pearl onions add a unique sweetness and texture to the gravy.
This kuzhambu stores well. You can refrigerate it in an airtight container for up to 3 days. The flavor actually improves the next day. Reheat gently on the stovetop before serving.
If the gravy is too tangy, you can balance it by adding a little more jaggery or a small amount of coconut milk. Simmer for a few more minutes to let the flavors combine.
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