• Roast each ingredient under 'Roast & Grind' separately in a pan. Let them cool completely. Grind it to a fine powder in a mixie. Keep the powder aside, we will be using ⅓ cup of this powder, the rest can be stored in an air-tight container and can be used while making dry curries.
• Wash and chop the stem of all the eggplants. Slit them lengthwise, like a '+'. Do not cut fully, we just need to make a slit till the bulb of the eggplant and stuff it with the spice powder
• Extract 4 cups of tamarind extract from the soaked tamarind and discard the pulp.

Let us make Kuzhambu

• Heat a wide pan with gingely oil given under 'Tempering', splutter mustard seeds, add hing, fenugreek seeds, red chilies, and curry leaf. 
• Now add the stuffed brinjals, one by one, keep the flame simmer and sauté it for 5 minutes. |Add half of the salt to the brinjals and mix. Stir frequently and gently. We do not want the brinjals to separate and also not burn.
• Let the brinjals cook in a simmer flame in oil for another 8-10 minutes. When they are half cooked, add the tamarind extract, sambhar powder, spice powder, turmeric powder and salt.
• Let this cook until the rawness of the spices disappear and the gravy thickens. Once it thickens, remove it from flame. Serve it warm with rice. 
• I served it with Yardlong Beans Paruppusli and Yelumichampazham Rasam for our weekend lunch.