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

How to Make Brinjal Masala Kuzhambu

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