Ingredients:
Brinjal - 5 small ones
Onion - 1 medium sized, cut them in cubes
Oil - 3 tablespoon
Mustard seeds - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Tamarind juice - a gooseberry sized
Chili powder - 1 teaspoon
Coriander leaves - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Water - 1 1/2 cups
Coconut milk - 2 tablespoon
Curry leaves - few
Extract juice from a gooseberry sized tamarind soaked in warm water. Keep this aside.
In a kadai, warm up oil and add mustard seeds. Once the spurting stops, add in the fenugreek seeds and curry leaves. Next add in the cubed onions and brinjal. Close the kadai and let the brinjal roast in oil for about 3-4 minutes. Turn the brinjals over so that they are evenly cooked on all sides, as we are using full brinjals.
Once you see that the brinjals are half cooked, pour in the tamarind juice along with 1 cup of water. Now add in the chili powder, coriander powder, turmeric powder and salt. Bring this mixture to a boil before you add the coconut milk. You may boil the kuzhambu for few more minutes based on how thin or thick you like.
This kuzhambu tastes amazing when cooked with sesame oil. Finally garnish with coriander leaves.
Brinjal - 5 small ones
Onion - 1 medium sized, cut them in cubes
Oil - 3 tablespoon
Mustard seeds - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Tamarind juice - a gooseberry sized
Chili powder - 1 teaspoon
Coriander leaves - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as per taste
Water - 1 1/2 cups
Coconut milk - 2 tablespoon
Curry leaves - few
Extract juice from a gooseberry sized tamarind soaked in warm water. Keep this aside.
In a kadai, warm up oil and add mustard seeds. Once the spurting stops, add in the fenugreek seeds and curry leaves. Next add in the cubed onions and brinjal. Close the kadai and let the brinjal roast in oil for about 3-4 minutes. Turn the brinjals over so that they are evenly cooked on all sides, as we are using full brinjals.
Once you see that the brinjals are half cooked, pour in the tamarind juice along with 1 cup of water. Now add in the chili powder, coriander powder, turmeric powder and salt. Bring this mixture to a boil before you add the coconut milk. You may boil the kuzhambu for few more minutes based on how thin or thick you like.
This kuzhambu tastes amazing when cooked with sesame oil. Finally garnish with coriander leaves.
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