Brinjal was
one of the veggies I used to hate while I was a kid may be because of its mushy
texture when cooked and ended up with a blocked mind about this vegetable.
Strangely, have been drawn towards this beautiful looking vegetable off late
and have been using them to make south, north Indian and even continental
dishes.
Brinjal
Kuzhambu is that comforting curry dish that goes perfectly on a lazy Sunday
afternoon which can be happily followed by a snooze. Here's the easy to make
recipe!
Ingredients
2-3
brinjals, half slit
1
onion, finely chopped
1
tomato, chop7ped
2
chilies, chopped
4-5
garlic cloves, finely chopped
1
small ball of tamarind, soaked in a cup of warm water
Chilli
powder, 1 tbsp
Coriander
powder, 2 tbsp
Turmeric
powder, 1 tsp
Mustard
& cumin seeds, 1 tsp
Handful
of curry leaves
Method
Heat
a kadai with oil, add cumin, mustard seeds and let it splutter, add curry
leaves.
To
this, add onions, green chillies and garlic. Sauté till the onions turn light
brown. Then add the chopped tomato and stir the brinjal in slowly.
Add
the spice powders and salt to the vegetables and mix well till the brinjals are
well coated.
Add
half a cup of water, cover and cook the brinjal mixture on low heat for 10-15
minutes.
Next,
pour in the extracted tamarind juice and cook for another 8-10 minutes till
curry begins to boil.
Turn
off the heat, serve the brinjal kuzhambu hot with steamed rice.
