We pick veggies from the stores according to the recipe that we are planning to make. But at times, we plan the recipes according to the veggies we see them at stores. The second statement was true this time, when I saw these cute chubby brinjals / baby eggplant/ kathirikkai. These cute brinjals are adorable before and after cooking.
This kuzhambu is one of our family's most favorited one. This is a perfect combo for rice, and I also love to have it with Chapathies / Roties. Rolling out Roties with these Brinjals inside...mmm..I'm telling you, the taste and texture is so mesmerizing.
Brinjal / Baby eggplant / Kathirikkai - 500 g
Onion - 1
Tomato - 1
Curry Leaves - 1 Stalk
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Tamarind - 1 Lemon Size ball
Salt to taste
Mustard - 1 tsp
Black Gram / Urad Dal - 1 tsp
Cooking Oil - 1 tbsp(Preferably Gingelly Oil)
Bengal Gram / Kadalai Paruppu - 1 tbsp
Black Gram / Ulundam Paruppu - 1 tbsp
Grated Coconut - 2 tbsp
Fenugreek Seeds / Vendayam - 1 tsp
Cumin Seeds / Seeragam - 1 tsp
Coriander Seeds - 1 tsp
How to make:
Wash and clean the veggies. Slit the brinjal like in this picture makes them to get cooked evenly.
Slit all the remaining brinjal, chop onion and tomato. Soak tamarind in water and extract the juice and keep aside.
In a plate gather all the ingredients in the table "For Grinding".
Roast these ingredients in 1 tsp of cooking oil, till they become evenly golden brown. Bring it down to room temperature and (dry)powder them in the mixer.
In a pan, add cooking oil followed by mustard seeds, black gram and curry leaves. Let the mustard to splutter in the oil, then add chopped onion, saute till it becomes pink. Add chopped tomatoes. Once the tomatoes started cooking add 1 tsp of salt, this makes the tomato and onion to become pulpier.
Once tomato and onion blended well add the slitted brinjals and saute them for couple of minutes. Once purple color of the brinjal changes, add chili powder and coriander powder. Saute them for 1 min.
Add tamarind juice and 2 cups of water and bring it to boil. And add the ground powder, keep it in the simmer flame for approximately 10 min. This variations of kuzhambu tends to become thicker once it cools down. So adjust water according to your desired consistency.
Serve it with steamed rice, and the left over can also be served with roties / chapathies.
You can also check out other interesting kuzhambu like Paruppu Urundai Kuzhambu, Arachivita Meen Kuzhambu, More Kuzhambu.