Kathirikkai Kara Kuzhambu (Brinjal Spicy Curry)

Category: Kuzhambu Varieties / Lunch
Preparation Time: 10 mins
Cooking Time: 30 mins
Servings: 4-5 servings

Brinjal Kara Kuzhambu

Ingredients: 

• Brinjal - 3-5 nos (I used 5 small sized)
• Small Onion - 8-10 nos, halved
• Garlic - 4-5 pods, halved
• Tamarind – small lemon size
• Turmeric Powder 1 1/2 tsp
• Sesame Oil - 1 1/2 tbsp
• Mustard seeds -1/2 tsp
• Fenugreek seeds -1/2 tsp
• Red Chilly-1
• Channa Dhal - 2 tsp
• Curry leaves - few
• Salt -to taste

To Saute and Grind:

• Oil- 1 tsp
• Onion - 1 small sized / 1/2 no, roughly chopped
• Tomato - 1, roughly chopped
• Coconut, grated - 1 1/2 Tbsp
• Sambar Powder - 2-3 tsp (adjust as per spiciness)

Method:

• Soak Tamarind in 2 1/2- 3 cups of hot water and extract juice
• In a kadai, add 1 tsp of oil; once it becomes hot, add the onion and fry for few mins then add chopped tomato and saute till it becomes mushy. Then add the grated coconut and sambar powder, fry for 1-2 mins in low flame. Allow to cool and grind to a fine paste with 1/2 cup of water
  
  
  
  
• Heat Kadai, add sesame oil and once its hot add mustard seeds, followed by channa dhal, curry leaves and red chilly. Once the dhal turn golden brown, add the fenugreek seeds saute for few secs and add the small onion and garlic, fry well for 3-4 mins
  
• Add the chopped brinjal pieces and saute for few mins
  
• Add the tamarind water along with turmeric powder, bring to boil and cook covered in medium flame until the brinjal becomes soft
  
• Add the ground paste, adjust water quantity, check for salt and allow to cook in low flame for another 8-10 mins
  
• Switch off and serve with hot rice: