Brinjal Puli kuzhambu [kathirikai Puli Kulambu]


Brinjal Puli kuzhambu


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 5 | Take with: Rice, Idly, Dosa | Type: kuzhambu, Side dish

Ingredients

  • Brinjal - 5 small
  • Tamarind - 1 gooseberry size
  • Small Onion - 4 to 5
  • Garlic - 4 cloves
  • Dry red chilli - 4
  • Curry Leaves – 1 Spring
  • Fenugreek Seeds - 1 tbsp
  • Cumin Seeds  - 1 tbsp
  • Turmeric Powder - 1 tsp
  • Urad dal  - 1 tbsp
  • Bengal gram – 1 tbsp
  • Salt  to taste
  • Asafetida - a pinch
  • Oil - 3 tbsp

Preparation

  • Cut brinjal in to two halves and put into a pan, add water, salt, turmeric powder then leave it for boil on low flame. Once brinjal is 75% cooked transfer to other bowl.
  • Soak tamarind and extract
  • Heat oil in a pan and roast cumin seeds, fenugreek seeds, urad dal, bengal gram, garlic, dry red chilli one by one then grind to fine paste
  • Heat oil in a pan with oil add mustard seeds, once it splutters add small onion, asafetida sauté well then add curry leaves sauté gently.
  • Add boiled brinjals sauté gently and add the ground pastel
  • Add tamarind extract, turmeric powder, and salt mix well. Add water if required.
  • Once raw smell out from tamarind extract turn off flame.
  • Serve hot with rice, idli or dosa

Note

  • This gravy can also be prepared with bitter gourd, drumstick or avarakkai.

Tip

  • Don’t overcook brinjal

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