One of the curries which I commonly make for lunch. We love this curry and the brinjal in it. It is a good combination for rice. Today I cooked it along with lady’s finger fry and egg omelette. It’s so simple to make so this recipe is especially for newbies to cooking and bachelors.
Click here for more Brinjal recipes.
Also try other Kuzhambu recipes.
Lets see how to cook it.
Preparation Time : 10 mins
Cooking Time : 25 mins
Serves : 3
Gingelly oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 2 pinch
Shallots – 10
Garlic – 10 pods
Curry leaves – 1 sprig
Brinjal – 7 (small size, cut into four halfway)
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp or adjust as per taste
Coriander powder – 2 tsp
Asafoetida – a generous pinch
Salt to taste
Tamarind – a small lemon size
1.Wash the brinjal well. Cut them into four halfway so that they are intact. Put them in a bowl of water to avoid it from getting black. Soak tamarind in a cup of water. Then squeeze the juice, discard the seeds and keep it ready. Heat oil in a pot, add mustard seeds and fenugreek seeds into it. Let them splutter. Add the shallots, garlic. Saute them to light golden. Then add the brinjal, curry leaves. Fry the brinjal to light brown.
2. Place the flame in low and Add turmeric powder,red chilli powder,coriander powder,asafoetida and salt to taste.Mix well.
3. Add the tamarind extract along with 1/2 cup of water. Place the flame in medium and allow it to boil. Then cover and cook until the oil begins to appear at the top. Add little jaggery to balance the taste. Switch off the flame.
Kathrikai kara kuzhambu is ready.
Serve with Rice.
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