Berinjela. Melanzana, Aubergine, Eggplant, Brinjal, baingan, kathirikai……a versatile vegetable (technically a fruit) given to the world by India. Despite all its fancy names, this is an ancient Indian vegetable that appears in our ancient texts – even our epics – and we have had the first-ever name for it in Sanskrit …vrantakam. The first brinjal recipe has been tracked down to Pakashastra the first known Indian cookbook comprising 760 verses that were passed down orally and estimated to have been in existence around the same period as the Mahabharata.
This spongy vegetable of innumerable “firsts “comes in a wide range of colours ranging from white to deep purple. Anthocyanins, a phenolic compound is responsible for the bright hues the bitter taste, and the browning. When you chop up brinjal, its cells are damaged. This damage results in the release of the enzyme, polyphenol oxidase, which oxidizes the phenolic compound into complex brown polymers.
To prevent browning –
- Use a sharp steel knife to minimize cell damage.
- Chop them into big chunks.
- Drop the cut brinjal immediately into salted water.
- Add a few drops of vinegar or lemon juice to the cut brinjals and give it a good toss.
Foodialogues brings to you a delicious tangy “Ennai Kathirikai Kuzhambu” a traditional speciality gravy prepared with tiny whole brinjals stuffed with spices.
Ennai Kathirikai Kuzhambu Recipe:
Ingredients for Ennai Kathirikai Kuzhambu:
- Small round brinjals 10
- Tamarind 1 lemon size ball (extracted in 1 liter of water)
To Roast and Grind
- Bengal gram dal/Kadalai paruppu/Chana dal- 2 tbsp
- Coriander seeds/Dhania -3 tbsp
- Urad dal – 1 tbsp
- Red chillies -10-12
- Grated Coconut – 3 tbsp
For the seasoning
- Oil (sesame oil) – 5 tbsp
- Mustard seeds -1 tsp
- Fenugreek seeds – 1/2 tsp
- Asafoetida – ½ tsp
- Curry leaves – few
Preparation Method:
- Roast the given ingredients with a tsp of oil till the dals turn golden brown. Grind to a powder and set aside.
- Slit the brinjals crosswise but ensure that it is intact at the stalk.
- Stuff the powder and set it aside.
- Heat a heavy-bottomed pan, add oil, and the seasoning. When the mustard crackles, add the stuffed brinjals gently into the oil. Simmer the flame and gently sauté. Cover and cook till brinjals are half done.
- Pour the tamarind extract and bring it to a boil. Simmer with required salt and cook till oil floats on top.
- Remove and serve with hot steamed rice.
Delicious & Tangy “Ennai Kathirikai Kuzhambu” is Ready 🙂
