Petitchef

Kathirikkai kara kuzhambu (brinjal spicy curry)

Main Dish
4 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 4
. Brinjal or Egg plant - 5

. Shallots - 15

. Tomato - 2

. Ginger garlic paste - 1 1/2 teaspoon

. Turmeric powder - 12 teaspoon

. Chilly powder + coriander powder - 3 teaspoons

. Cumin - 3/4 teaspoons

. Mustard +urad dal - 1 teaspoon

. Fenugreek seeds - 1/2 teaspoon

. Curry leaves - few

. Garlic cloves - 4

. Tamarind - size of a small lemon

. Salt

. Coriander leaves

Preparation

  • 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.

Photos

Kathirikkai kara kuzhambu (Brinjal spicy curry), photo 1
Kathirikkai kara kuzhambu (Brinjal spicy curry), photo 2

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