This Brinjal Kara kuzhambu is one of our family’s most favorite 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 are so mesmerizing.
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 Brinjal Kara 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 are so mesmerizing.
Brinjal Kara kuzhambu-Variation 1
Prep time : 5 min,
Cooking time : 12 min,
Yield : Serves 4
500g of Brinjal / Baby eggplant / Kathirikkai
1 Stalk of Curry Leaves
1 tsp of Chili Powder
1 tsp of Coriander Powder
1 Lemon Size ball of Tamarind
Salt to taste
Ingredients For Seasoning::
1 tsp of Mustard
1 tsp of Black Gram / Urad Dal
1 tbsp(Preferably Gingelly Oil) of Cooking Oil
Ingredients For Grinding::
1 tbsp of Bengal Gram / Kadalai Paruppu
1 tbsp of Black Gram / Ulundam Paruppu
1 tsp of Coriander Seeds
2 tbsp of Grated Coconut
1 tsp of Fenugreek Seeds / Vendayam
1 tsp of Cumin Seeds / Seeragam
How to make Brinjal Kara kuzhambu:
1. Wash and clean the veggies. Slit the brinjal like in this picture makes them get cooked evenly.
2. Slit all the remaining brinjal, chop onion and tomato. Soak tamarind in water and extract the juice and keep aside.
3. In a plate gather all the ingredients in the table “For Grinding”.
4. 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.
5. 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.
6. Once tomato and onion blended well add the slitted brinjals and saute them for a couple of minutes. Once the purple color of the brinjal changes, add chili powder and coriander powder. Saute them for 1 min.
7. Add tamarind juice and 2 cups of water and bring it to the boil. And add the ground powder, keep it in the simmer flame for approximately 10 min. This variation of kuzhambu tends to become thicker once it cools down. So adjust water according to your desired consistency.
8. Serve Brinjal Kara kuzhambu with steamed rice, and the left over can also be served with roties / chapathies.
This tangy gravy is best for steamed rice. I love to have the left over of this kuzhambu with South Indian breakfast items like Idly, dosas.
Tips and Variations for Brinjal Kara kuzhambu:
Add any vegetable in the place of brinjal to make the different variety of this kuzhambu.
If you are planning for little more, then adjust the quantity to the amount of grated coconut in this recipe.