Kathirikkai kara kuzhambu / Brinjal puli kulambu
A South Indian style hot and tart curry arranged with delicate brinjal and zest powders cooked in thick tamarind sauce.
Equipment
- Cooking pan
Ingredients
- 6 Brinjal Small
- 6 tbsp Sesame oil
- ½ tsp Mustard seeds
- ½ tsp Fenugreek seeds
- 1 cup Small onion
- 5 Garlic cloves
- 1 spring Curry leaves
- 1 Tomato
- ½ tbsp Chilli powder
- ½ tbsp Coriander powder
- ¼ tsp Turmeric powder
- 1 cup Tamarind juice
- 1½ tsp Salt As per taste
- 1½ cup Water
- 1 tsp Jaggery Optional
Instructions
Recipe:
- Firstly, In a cooking pot, heat 6 tbsp of sesame oil.
- Add 3/4 tsp of mustard seeds and 3/4 tsp of fenugreek seeds.
- Secondly, Add chopped brinjals and saute for few minutes.
- Thirdly, Add a half cup of shallots and garlic cloves with few fresh curry leaves and saute till onions are translucent.
- Then add tomato and cook until it becomes soft.
- Next, add a 1/2 tbsp of red chilli powder and 1/2 tbsp of coriander powder and 1/4 tsp of turmeric powder and saute for few seconds.
- Then add a cup of thick tamarind extract, required water and salt. Mix gently for all the ingredients to combine well for a minute.
- Cook for five minutes till brinjals are soft and oil separates.
- At last, Add ½ tsp jaggery powder and mix well and switch off the stove.
- Yummy and tasty brinjal curry is ready.
- Serve hot with rice.
Notes
- You can use Ladies finger, drumstick, and bitter gourd in this recipe instead of Brinjal