Brinjal Drumstick Kara Kuzhambu
Recipe Cuisine: South Indian | Recipe Category: Side dish / Gravy
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 3
Brinjal - 4
Drumstick - 1
Small Onion - 1 cup
Tomato - 1
Sambar Powder - 2 to 3 tblspn
Tamarind - small lemon sized
Jaggery - 1 small piece
Salt - to taste
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Curry leaves - 2 sprig
Cut brinjal and drumstick lengthwise. Soak tamarind in warm water and extract it.
Heat oil in a pan, add mustard seeds.
Once mustard seeds starts to crackle, add in fenugreek seeds and curry leaves.
When fenugreek begins to brown, add the chopped onion and saute until it begins soft.
Add the chopped tomato and stir till it becomes mushy.
Vegetable goes into this and saute them for a min.
To this, add the sambar powder, salt, jaggery and tamarind extract. Add additional water if required. Let it cook on medium flame for 20 to 30 mins and put off the flame.
Now that's super! Serve with hot rice.
- You can add rice flour to make it thicker. Rice flour acts as a thickening agent
- Adjust sambar powder according to the brand you use. Each powder varies in spiciness
|Keep all your ingredients ready|
|Soak tamarind in warm water and extract its juice|
|Heat oil in a pan, add mustard seeds and wait till it splutters|
|Add the fenugreek seeds and curry leaves|
|Once fenugreek browns, add the chopped shallots becomes soft and mushy|
|Tomato is mushy now|
|Cut the vegetables lengthwise and add to this. Stir fry them for 2 mins|
|To this, add the sambar powder, jaggery and salt. Saute for a min to avoid raw smell.(We add jaggery to remove the pungent smell of sambar powder / kuzhambu chilli powder)|
|Add tamarind extract|
|Add enough water and cover with a lid. Cook on a medium to low flame for about 20 to 30 mins. You can also add rice flour at this stage|
|Once it reduces and becomes thick, put off the flame|
|Serve with hot rice and pappad|