Monday, March 31, 2014

Brinjal Garlic Kara Kuzhambu

Eggplants - 2 to 3 sliced thickly
Small onion - 8 or 10
Garlic  -6 or 8 cloves 
Tomato 1 big chopped finely
Tamarind extract - 1 cup
Coriander powder - 1 tsp
Chili powder  -1 tsp
Turmeric powder-1/2 tsp
Sesame oil - 2 tsp
Jaggery -1 tbsp

For Seasioning:-
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - 1 sprig
Broken Red chilli - 1

To Roast and Grind :-
Cumin seeds - 1 tsp
Pepper - 1/4 tsp
Channa dal - 1 tsp
Coconut - 2 or 3 tsp ( Preferrably Fresh)

  1. Soak tamarind in a cup of water for 10 mins. Extract tamarind juice from the soaked tamarind. Keep aside.
  2. Roast the ingredients given for  roasting and grind it to a smooth paste and keep aside.
  3. Heat Oil in a Kadai and crackle mustard seeds, cumin seeds and Fenugreek seeds. 
  4. Add curry leaves, Broken Red chilli , small onion and garlic. Saute  them well.
  5. Now add chopped tomato, followed by Eggplant. Fry for a couple of minutes.
  6. Then add Chilli powder, Coriander powder and turmeric powder. Fry well.
  7. And add the tamarind juice and add 1 cup of water ,enough salt .Cover and cook on medium flame.
  8. Finally add Grounded paste and jaggery. Cook for few more minutes or till oil starts separates from the curry.
  9. Pour the seasame oil on top and remove from heat.

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