Recipes · Sri Lankan · Main Courses
Kathirikai Kuzhambu (Stuffed Aubergine Curry in Tamarind Gravy)
One serving has 701 kcal and 12 g protein, and at least a fifth of a woman's daily need of manganese (126%), copper (74%), folate (64%), thiamin (60%), pyridoxine (58%) and fiber (44%). Ready in 50 minutes.
- Preparation: 15 min
- Cooking: 35 min
- Makes: 1 serving (630 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free, Gluten-free
- Contains: mustard, sesame
Ingredients
- 75 g Red raw rice (or parboiled rice)
- 160 g Small aubergines (about 4)
- 40 g Shallots
- 6 g Garlic
- 15 g Coconut, freshly grated
- 4 g Coriander seeds
- 1 g Cumin seeds
- 0.5 g Fennel seeds
- 0.5 g Fenugreek seeds
- 0.3 g Black peppercorns
- 3 g Dried red chillies
- 0.5 g Ground turmeric
- 15 g Tamarind pulp
- 15 g Gingelly (sesame) oil
- 0.5 g Mustard seeds
- 0.5 g Curry leaves
- 2 g Jaggery
- 40 g Coconut milk
- 250 g Water
- 1 g Salt
Method
- Wash the rice and boil it in plenty of water for 30-35 minutes, until tender, then drain it. Soak the tamarind in 150 ml of warm water for 10 minutes, squeeze it and strain the juice.
- Dry-roast the coriander, cumin, fennel and fenugreek seeds, the peppercorns and the dried chillies in a pan over medium-low heat for 2-3 minutes, until fragrant and a shade darker. Add the coconut and roast for 2 minutes more, until golden. Cool, then grind with two of the shallots, the garlic, the turmeric, a pinch of salt and a splash of water to a thick paste.
- Slit each aubergine into four from the bottom, keeping the stem end joined, and fill the slits with half the paste.
- Heat the oil in a heavy pan or clay pot, add the mustard seeds and, when they pop, the curry leaves and the rest of the shallots, sliced. Fry for 3 minutes, then add the aubergines and fry them gently for 5 minutes, turning them, until the skins blister.
- Add the tamarind water, the rest of the paste, the jaggery, the rest of the salt and 100 ml of water. Cover and simmer for 15 minutes, until the aubergines are tender and the oil rises to the surface.
- Stir in the coconut milk and simmer for 2-3 minutes without letting it boil hard. Serve with the rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 701 kcal | 33% |
| Carbohydrates | 99.9 g | |
| Water | 482 mL | |
| Fiber | 13 g | 44% |
| Protein | 11.7 g | 24% |
| Tryptophan | 0.13 g | |
| Threonine | 0.38 g | |
| Isoleucine | 0.46 g | |
| Leucine | 0.82 g | |
| Lysine | 0.42 g | |
| Methionine | 0.21 g | |
| Cystine | 0.17 g | |
| Phenylalanine | 0.51 g | |
| Tyrosine | 0.3 g | |
| Valine | 0.61 g | |
| Histidine | 0.25 g | |
| Fat | 31.2 g | |
| Monounsaturated | 7.7 g | |
| Polyunsaturated | 7.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7 g | |
| Saturated | 14.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 177 mg | 18% |
| Copper | 0.67 mg | 74% |
| Iron | 7.9 mg | 44% |
| Magnesium | 119 mg | 38% |
| Manganese | 2.3 mg | 126% |
| Phosphorus | 295 mg | 42% |
| Potassium | 1,051 mg | 22% |
| Selenium | 20.8 µg | 38% |
| Sodium | 428 mg | |
| Zinc | 2 mg | 26% |
| Thiamin (vitamin B1) | 0.66 mg | 60% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 6 mg | 43% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 26% |
| Pyridoxine (vitamin B6) | 0.76 mg | 58% |
| Folate (vitamin B9) | 257 µg | 64% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 31.7 mg | 7% |
| Vitamin A | 44 µg | 6% |
| Vitamin C | 12.3 mg | 16% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.96 mg | 6% |
| Vitamin K | 12.5 µg | 14% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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