Potato and Brinjal Kuzhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • Potatoes - 1/2 Kg.
  • Brinjals - 1/2 Kg.
  • Tamarind - 1 lime-sized ball.
  • oil - 3-4 tbsp.
  • Mustard - 1 tsp.
  • Sambar onions - 1/2 cup, peeled.
  • Garlic - 4 cloves, crushed.
  • Ginger - 2 cm, crushed.
  • Curry leaves.
  • tomatoes - 2, chopped.
  • Curry powder - 2 tbsp or to taste| Salt - to taste| For Curry Powder (dry roast and grind):
  • Red chillies - 20.
  • Coriander seeds - 2 tbsp.
  • Turmeric root - one small piece.
  • Fennel - 2 tsp.
  • Black pepper corns - 1 tsp.
  • Bengal gram (channa) dal - 4 tbsp.
  • A few sun dried curry leaves.

How to Make Potato and Brinjal Kuzhambu

  • Peel and cut potatoes into 6-8 pieces each, lengthways.
  • Cut brinjals to match potato pieces.
  • Soak tamarind in 2 cups of water and extract the juice.
  • Heat oil in a pan, add mustard.
  • When it splutters, add curry leaves and onions. Fry till onions are light brown.
  • Add garlic and ginger and fry till fragrant.
  • Add potatoes, brinjal and salt. Add 1 cup of water, cover and simmer till they are cooked.
  • Add tomatoes, curry powder and tamarind extract.
  • Simmer without covering till the gravy thickens.

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