Brinjal Masala Kuzhambu

Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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/

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