Brinjal in oil curry…..very tasty kuzhambu from my hometown.
|1 Lemon Sz||Tamarind|
|6||Shallots or pearl onions(vertically cut half)|
|1||Green chilli (slit open)|
|1 strands||Curry leaves|
|2 tbsp||Grated coconut|
|1 tsp||Mustard seeds|
|1 tsp||Cumin seeds|
|½ tsp||Fenugreek seeds|
|2 tsp||Chili powder|
|4 tsp||Coriander powder|
|¼ tsp||Turmeric powder|
|¼ cup||Gingelly oil|
|Salt(as per taste)|
Soak the tamarind in 1 cup water for 1/2 an hour and take the pulp from tamarind. Add chili powder,coriander powder, turmeric powder and salt in tamarind pulp. Mix well and keep aside.
cut the brinjal into quarter and soak in water. chop the tomatoes, cut the shallots into 2 half pieces, slit open g.chilli.
Grind the grated coconut with 1 tsp cumin seeds into fine paste in mixie/blender. Then add chopped tomatoes and crush with coconut cumin paste.
Heat oil in kadai. Add mustard and let it to splutter. Now add fenugreek seeds and shallots. Saute' for 30 seconds. Then add quartered brinjal and curry leaves. Saute' till brinjal shrinks into half. Then add tamarind pulp with spice mix and ground coconut, cumin and tomato paste. Let it to boil for 5 minutes. Cover with lid and simmer for 15 to 18 minutes. Open the lid after 15 minutes. You can see the oil on top of the kuzhambu. Switch off the stove. Now serve with steaming rice.
Serve with hot rice and papad.
Gingelly oil is must for this kuzhambu.
For microwave appala:
My mom use only green brinjal for this kuzhambu. I don't get g.brinjals here…so i used purple brinjals for this recipe.
You can use whole brinjals which are in very small size.