Brinjal Kuzhambu

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.