Brinjal Kara Kuzhambu- Kathirikai Kara Kuzhambu
A classic kuzhambu made with tender eggplants. Tangy and piquant. Pairs well with hot rice.
Servings: 4
Equipment
- Blender
Ingredients
- Eggplants 2 to 3 sliced thickly
- Shallots 10 peeled and chopped
- Garlic 6 cloves chopped finely
- Tomato 1 big chopped finely
- Tamarind extract 3/4 c
- Spice Powders
- Coriander powder 1 tsp
- Chili powder 1 tsp
- Turmeric powder
- Sesame oil or vegetable oil 2 tbsp
- Curry leaves a sprig
- Jaggery or molasses 1 tbsp
- To roast
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Poppy seeds 1 tsp
- To grind to a paste
- The roasted ingredients
- Grated coconut 3 to 4 tbsp preferrably fresh
- To temper
- Mustard seeds 1 tsp
- Fenugreek seeds 1 tsp
- Coriander leaves for garnish
Instructions
- Soak tamarind in a cup of water for 10 mins. Strain the pulp and discard the tamarind.
- Dry roast fennel, cumin and poppy seeds. Add this along with the coconut to a blender, add about 1/4 c water and blend to a smooth paste. Set aside.
- Heat a pan with oil.
- Pop the mustard and add the fenugreek seeds. Add the curry leaves next.
- Now, add shallots and garlic and saute till light brown.
- Follow with the coriander powder, chili powder and turmeric.
- Now, add the tomatoes and cook till oil separates from the mixture.
- At this stage, add the ground paste.
- Mix well. Cook for 30 secs.
- Now, add the chopped eggplants and mix well.
- Add the tamarind extract , salt, jaggery and 3/4 c of water and mix well.
- Bring the flame to the lowest.
- Close and cook till eggplants are fork tender.
- Once done, adjust seasoning and garnish with coriander leaves.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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