My family love this Kuzhambhu.
Whenever I make this Kuzhambhu, I can feel the aroma in the whole house. Especially
if you have access to pinju kathirikkai/tender eggplant it is gonna be even
tastier. This Kuzhambhu is a spicy and tangy gravy goes well with both white
rice and brown rice. I also love it with idli and Dosa.
Preparation Time : 10 Minutes
Cooking Time : 10-15 Minutes
Cuisine : South Indian
Category : Kuzhambhu
Serves : 4- 6 Peoples.
Ingredients:
Tender Small/ Kathirikkai - 6 nos.
Tamarind
Gooseberry Size
Tomatoes 2 nos.
Turmeric Powder ½ Teaspoon
Salt
To Taste
For Grinding
Grated Ginger 1 Tablespoon
Grated Coconut ½ Cup
Masalas
Sambhar Powder 1 Tablespoon
Red Chili Powder 1 Teaspoon
Dhania Powder 1 Teaspoon
Asafetida powder ½ Teaspoon
Sesame Oil 1 Table spoon
Mustard
Seeds 1 Teaspoon
Curry
Leaves Few
How to make Brinjal Kuzhambhu
- Wash the brinjals and Tomatoes. Cut the eggplants into length size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter. Chop the Tomatoes and keep aside.
- Soak tamarind in hot water for 10 minutes and squeeze out to make tamarind juice. Keep aside.
- Heat a pan, add 1 teaspoon of oil add grated coconut, sauté for a minute. Grind with 1/4 cup of water to a smooth paste. Keep aside.
- Heat oil in a kadai, add mustard seeds, after it splutters add, curry leaves. Sauté well and add green brinjal, Tomatoes. Sauté well for a minute so that the brinjal gets roasted a little. Add red chili powder, sambar powder, Hing Powder and coriander powder. Saute for a minute.
- Now add tamarind extract and salt. Mix well and allow the it to boil.
- Add the coconut paste in it. Cover with a lid and simmer for 10 minutes more.
- When everything looks combined garnish it with chopped cilantro and serve it hot with rice!
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