This brinjal masala kuzhambu is served with steamed rice. You can also add potato to this kuzhambu along with brinjal.
Brinjal Masala Kuzhambu
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesThis brinjal masala kuzhambu is served with steamed rice. You can also add potato to this kuzhambu along with brinjal.
Ingredients
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
- To grind:
Coconut gratings – 2 tablespoon
Khus Khus – 1/2 teaspoon
Cashew nuts – 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
Directions
- 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, cashew nuts 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.
Notes
- You can prepare this kuzhambu with potato also or with combination of potato and brinjal.