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Brinjal Masala Kuzhambu

Brinjal Masala Kuzhambu is a popular Indian Curries
Author :
Category :
Family friendly
Course :
Curries
Cuisine :
Indian
Technique :
Slow Cook
Difficulty :
Medium
Servings :
Serves 3
RATINGs :

Ingredients

6 - Brinjals

1 - Onion

1 - Tamarind (gooseberry sized)

1/4 tsp - Turmeric

1.5 tsp - sambar powder

1 sprig - Curry leaves

salt as needed

To roast and grind: 1 tsp - Channa dal

1 tsp - Coriander seeds

1/2 tsp - Fennel seeds

1 - Cinnamon (small piece)

1/2 cup - Coconut

To temper: 3 tbsp - oil

2 - Cardamoms

2 - Cloves

Method

  1. Soak the tamarind in hot water and extract the juice.
  2. Wash and cut the brinjals lengthwise into 4 or 6 pieces and keep them in water until use.
  3. In a kadai/pan, add a few drops of oil and roast the channa dal, fennel seeds and coriander seeds for a minute.
  4. Add the coconut and stir.
  5. Cool down the mixture and grind with a very small piece of cinnamon and water to prepare a smooth paste.
  6. In another kadai, heat oil and temper with cardamoms and cloves. Add the onion and fry until it turns brown.
  7. Add the tamarind extract (total water 3 cups), salt, turmeric, sambar powder and the brinjals.
  8. Boil until the brinjals get cooked.
  9. Add the dal-coconut paste and mix well. Adjust the water consistency.
  10. Boil until the oil separates (about 4 minutes) and the kuzhambu reaches thick consistency.
  11. Serve with rice.
  12. Recipe and Image courtesy: Rak`s Kitchen
  13. http://www.rakskitchen.net/
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Mareena Jerrish

Mareena Jerrish

Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.

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