Brinjal Puli kuzhambu [kathirikai Puli Kulambu]

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

Organic eggplant

Kathirikai puli kulambu

Eggplant curry

Baingan tamarind curry

Organic eggplant masala

Brinjal kulambu