- Brinjal – 5 to 6 Nos (pick equal size small)
- Tamarind – lemon size
- Onion – 1 (medium size)
- Garlic – 4 to 5 pearls
- Tomato – 1
- Sambar Powder – 1 tablespoon
- Turmeric Powder – 1/4 teaspoon
- Salt – 2 teaspoons or as per taste
- Coconut gratings – 2 tablespoon
- Khus Khus – 1/2 teaspoon
- Cashewnuts – 3
- For seasoning:
- Cinnamon stick – a small piece
- Aniseeds (Sombu) – 1/2 teaspoon
- Mustard – 1/2 teaspoon
- Curry leaves – few
- Gingelly Oil – 3 to 4 tablespoons
Soak tamarind in water and take out thick juice.
Slit the brinjal into four, keeping the bottom in tact.
Chop onion and tomato finely.
Grind coconut, cashewnuts and khus khus to a fine paste. Wash the mixie and add this water also to the paste.
In a kadai pour the oil and when it is hot add cinnamon stick and fry for a second. Then add mustard and aniseeds. When mustard starts popping, add onion, curry leaves, garlic pearls and fry nicely. Then add brinjals and fry it on medium flame for at least 5 minutes. Then add tomato and fry it till it mashes well. Then add tamarind water, sambar powder, turmeric powder, salt and mix well. Check for salt and add little water, if required. Allow to boil till brinjal is cooked soft. Add coconut paste and mix well. Keep it on the stove till it starts boiling once again and then remove from the stove.
Note: You can prepare this kuzhambu with potato also or with combination of potato and brinjal.