Brinjal Kuzhambu

Ingredients:
Brinjal/small eggplants - 250 gm (sliced vertically)
Onions - 2 (chopped)
Garlic - 1 bulb
Tomato (big) - 1 (chopped)
Dry red chillies - 5
Coriander seeds - 1 tbsp.
Arhar/toor dal - 1.5 tsp.
Black peppercorns - 3/4 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - a pinch
Grated coconut - 1.5 tbsp.
Curry leaves - few
Tamarind - key lime size
Turmeric powder - a pinch
Sesame oil
Salt (to taste)

For tempering:
Mustard seeds - 1 tsp.
Fenugreek seeds - a pinch
Fennel seeds - 3/4 tsp.

Method:
Soak tamarind in 2.5 cups to 3 cups of water for an hour or two. Squeeze the tamarind and strain. Collect the tamarind water and keep aside.
Heat oil and add the seeds. Immediately seeds will crackle. Now add garlic and fry till light golden color.
Add onion pieces and sauté till golden color. Add tomatoes and salt (to taste) and sauté till half mushy.
Now add the sliced eggplants and sauté for 5 minutes without burning.
Now add the tamarind water and turmeric powder and cook till the veggies are tender.
Meanwhile heat 1.5 tsp of oil and add the arhar dal, coriander seeds, cumin seeds, peppercorns and fenugreek seeds and sauté till golden color in low flame.
Finally add the curry leaves, dry red chillies and grated coconut. Sauté for few seconds. Cool and powder them.
Add this powder to the kuzhambu and stir well. If the gravy is too thick, add required water to make it thinner or according to your taste. Cook again for 4 to 5 minutes without burning in low flame. Stir in between. Check for salt.
Enjoy with rice.
R.C.

Posted in: Kuzhambu, side dish