Soak tamarind and extract the juice
Cut brinjal and soak them in water with a little salt
Dry roast the ingredients mentioned under spice powder till they turn aromatic and changes color
Turn off the stove and let everything cool
Grind the kuzhambu powder
Discard the stem and cut like a cross
Furthermore carefully stuff the Eggplant with the ground spice powder and save the rest of the powder
In a wide pan add 3 tablespoon oil and heat
Once the oil turns hot add the items under 'to temper' and let it splutter
Add the stuffed brinjals and cook on low flame for around 2 - 3 minutes sauteeing occasionally till the brinjal skin color changes and starts to shrink
Add tamarind extract, the remaining spice powder, water, and salt for kuzhambu
Cook for 15 minutes, mixing the occasionally
Add jaggery, hing, and 1/2 tablespoon oil and cook for 10 more minutes. Serve the Kuzhambu with Rice and any poriyal or kootu