This is an exotic South Indian gravy that pairs well with plain rice and a simple appalam. We can make this recipe without the addition of small onions and make it a no garlic no version. Also, check out Ennai kathirikai curry, stuffed brinjal curry, Andhra style Gutti vankaya kura. METHOD:
Soak the tamarind in hot water for 10 minutes. Extract the tamarind juice using 1 and 1/2 cup water. Dry roast all the items except coconut till golden brown.
If using coconut, dry roast them separately. Allow it to cool and make it into a fine powder.
Slit the brinjals into 4 parts. Do not cut this fully. Stuff the spice powder into this and keep it aside. Repeat this for the rest of the brinjals.
In a pan add oil and sesame oil. Throw in the mustard seeds and curry leaves. Peel the skin of the small onion and add this and fry till it turns golden brown color.
Add the stuffed brinjals and fry for some time.
Now add the tamarind extract. Add in the sambar powder, turmeric powder, and salt.
Boil for 10 mins till you reach the right consistency.
When it is done, transfer to a serving bowl and add a tsp of sesame oil on top. Enjoy any kootu of your choice.
Aarthihttps://www.yummytummyaarthi.com/ Join the Just “4” Fun event 🙂 Please link your entries to EP Series-Cilantro & Cumin EventInviting Hosts for EP Series-Herbs & Spices
Δ
