Kathirikkai kara kuzhambu (brinjal spicy curry)
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Ingredients
4
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Preparation
Preparation15 min
Cook time35 min
- Soak tamarind in water. Grind the tomatoes to a fine paste.
- Heat oil in a pan, add mustard + urad dal, when it splutters, add curry leaves, cumin and fenugreek seeds.
- Add shallots cut in half and saute, until it is cooked. Add brinjals( cut like a cross without splitting it open) and stir until it is almost cooked. Add ginger garlic paste and stir.
- Add ground tomato puree and bring to a boil, add turmeric powder, chilly+coriander powder, salt and when it begins to boil again add tamarind paste, mix well, add crushed or whole garlic cloves.
- Cover and cook on medium heat for a few minutes, until everything is well combined and the oil begins to separate.
- Garnish with coriander leaves and serve with rice, dosai, idly, appam or any rice based dish.
- If fish is used, when the curry boils and reduced to the required consistency, add the fish, cover and cook for ten minutes.
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