Ennai Kathirkkai kulambu

Today's lunch in our home... Enna kathirikkai kulambu ( oily brinjal gravy) with carrot poriyal......perfect combo.......

Recipe for Enna kathirikkai kulambu.... Dry fry channa dhal, urad dhal, dhania, red chillies(15-20), add coconut scraps at the end ..and powder it in mixie and keep it aside,fry small onion grind it and mix with powder, keep aside ... Remove the top portion of baby brinjal and split into four but don't cut fully, bottom should be in tact... Fill the brinjal with grounded powder....in 2 tsp of oil, fry stuffed brinjal in medium flame....cook till brinjal soften and colour changes... soak tamarind in hot water, extract juice and keep aside....in gingelly oil, add Kari vadam or mustard seeds, fenugreek seeds, cumin seeds, curry leaves....then add onion, tomatoes, gralic ( all are optional, I didn't use any of them) one by one and sauté well... Add tamarind extract and salt, Can add red chilli powder if you like to have more spicy gravy... Add remaining grounded powder if any.... Allow to boils for 5 minutes,,,,,,,then add stuffed brinjals......cook on low flame for few more minutes....cook till gravy thickens and oil begin to leave sides and float on the top....serve with hot rice along with any poriyal or podimas,,, we have to be bit liberal in adding gingelly oil for making this kulambu....