Thanks for the support to the SpotLightBlog series. The second recipe from Shoba's virtual kitchen is milagukuzhambu with baby brinjals in it. Unlike in ennai kathrikkai kuzhambu, here the brinjals are not deep fried, they are just cooked in the tangy, spicy gravy. I too make milagukuzhambu. But Shoba's recipe was different and addition of brinjals interested me. With hot rice and roasted pappad, its pure bliss.
Black Pepper – 1 tspn
Bengal Gram/kadala paruppu – 1 tspn
Red Chilli – 3 nos
Coriander seeds – 3/4 tspn
Grated Coconut – 3 tspn
Hing - few shakes
Tamarind – lemon sized
Brinjals - 5 small ones
Tuermeric - 1/4 tspn
Curry Leaves, Salt.
Method
Roast pepper in a teaspoon of ghee. Remove the roasted pepper and add a tablespoon of oil. Roast chana dal, coriander seeds, red chilli. When you are about to remove, add the coconut and roast for few seconds. Cool and grind all the roasted ingredients along with pepper to a smooth paste by adding little water.
Soak the tamarind pulp in warm water for 10 minutes. Wash and wipe the brinjals clean. Slit each brinjal into four keep the stalk intact. Extract the tamarind pulp in a cooking vessel. Stir in ground masala, salt, turmeric, hing and curry leaves and boil the mix. When it starts boiling, add the whole brinjals with the stalk, one by one to the boiling liquid. Continue cooking on low flame and allow the kuzhambu to simmer and let it reduce to one third. The brinjals would have been cooked well and absorbed the flavors.
