Brinjal Kuzhambu | Brinjal Kara kuzhambu

Brinjal Kuzhambu

            Brinjal recipes are the one which I love the most. There are Brinjal poriyal, Brinjal fry, Brinjal puzhi Kuzhambu etc., so many varieties of dishes. This Brinjal kuzhambu is a tasty and aromatic dish. The shallots and the coconut give the aroma
to the dish. For all Brinjal recipes Gingelly oil gives a kick. Try this mouth watery dish and you'll surely have more rice.

Ingredients

• Oil (Gingelly oil optional) - 3Tsp
• Mustard - 1tsp
• Cumin Seeds - 1tsp
• Asafoetida - 1/4 tsp
• Curry leaves - few
• Brinjal - 3
• Shallots - 4
• Tamarind - 1 lemon sized 
• Salt - As required
• Coriander leaves / Cilantro - for garnishing

for masala :

• Oil - 2Tsp
• Onion - 1/2
• Tomato - 1
• Coriander powder - 3tsp
• Chilly powder - 1tsp
• Coconut - 1/4 cup

Method

Masala preparation :

1. In a kadai heat 2Tsp of oil and fry the onion until translucent.
2. Add the shredded coconut to it and saute it until golden brown.
3. Add the coriander and chilly powder to it.
4. Then add chopped tomato and saute it.
5. Turn off and cool the mixture. Add some water and grind it to a smooth puree.

Kuzhambu preparation :

1. In the same kadai heat 3 Tsp of oil and add mustard. When it splutters add cumin and curry leaves.
2. Add the shallots and saute it until golden brown.
3. Now add the chopped brinjals, mix it well and cook it for 5 minutes.
4. Add the ground masala to it and mix properly to get coated in brinjals.
5. Pour in the tamarind water and add salt as required
6. Bring it to boil in medium flame and stir occasionally until the gravy gets thickened.
7. Add asafoetida stir well and keep the flame low for few minutes until the oil oozes out.
8. Garnish with chopped coriander leaves.
9. Now the gravy is ready to serve.

Try the recipe and drop the comments.