Oily Baby Brinjal Kulambu

October 05, 2024

Oily Baby Brinjal Kulambu | Version 2

Oily Baby Brinjal Gravy

For this Gravy, the baby brinjals are used. They have the tenderness. The spiciness level differs for every person. I used the minimal level of spiciness for this preparation. For normal matured brinjals kulambu, you can use this method or else use the Version 1 of the recipe link given at the last of this recipe.

Baby Brinjal Kulambu Making Time

Preparation Time : 20 min

Cooking Time : 10 min

Total : 30 min

Ingredients

Brinjal (1/2 Kg)

Onion Big, cut lengthwise (2)

Tomato, cut (2)

Ginger (1 inch piece)

Garlic (5 pieces)

Jeera (1 tsp)

Pepper (1/2 tsp)

Fennel Seeds (1 tsp)

Coconut scrapings (1 tbsp)

Kashmiri Chilly Powder (1 tsp)

Kulambu Milakai Powder (2 tsp) (Not having this powder, No worries! Add chilli powder 1 tsp & add 1/2 tsp cumin powder)

Coriander Powder (1 tbsp)

Turmeric Powder (1/2 tsp)

Tamarind paste or tamarind water (soak 1 lemon sized ball of tamarind)

Rock Salt Powder

For Tempering

Mustard (1/2 tsp)

Curry Leaves (1 twig)

Split Urad Dal (1 tsp)

Onion Small (Shallots) (10)

Gingelly or Sesame Oil (1 tbsp)

Method

Keep a Kadai on stove. Add little oil.

Add big onions. Saute till onions become transparent. Add Garlic cloves and ginger piece.

Add tomatoes and little salt and saute. We are salt for better mashing the potatoes while sauteing.

After tomatoes got mashed up well, add the jeera, pepper, fennel seeds. Saute.

Then add Kashmiri chili powder, Kulambu milakai powder, turmeric powder. Saute well.

Keep the flame in medium, or otherwise the ingredients turn burnt.

Add the coconut scrapings and saute a little. Its added at the last for just removing the moisture in it.

Grind all fine with little water. Then only the ground masala is thick and easy to stuff inside the brinjals.

Cut the baby brinjals into four without fully sliced.

Stuff inside the cut portions of each baby brinjals with some ground masala. Keep the remaining ground masala for the Kulambu (Gravy)

Keep the kadai on the stove. Pour the Gingelly oil and slide the stuffed baby brinjals. Fry well till the skin of the brinjals become tender and pale. Take them out and keep aside.

Keep the kadai and pour oil for tempering. Add mustard. Allow to splutter. Add split black gram, curry leaves and shallots. Saute them well.

Add the tamarind water in less quantity. Because we had already added two tomatoes in the masala. Mix the masala and salt and add. Add more tamarind water, if needed. Drop the fried baby brinjals inside the masala.