Spicy and sour Eggplant curry / Kara Kuzhambu

Spicy and sour Eggplant curry / Kara Kuzhambu

 

Kara kuzhambu is a simple recipe, but tastes good. It can be done very quickly in the busy mornings. I have cooked with brinjal/egg plant, but you could try this also with sundakai or manathakkali vathal, drumstick. Also you could refrigerate this for about 3 days, as the days grew the curry becomes tasty.

Spicy and sour eggplant curry / Kara Kuzhambhu

Spicy and sour eggplant curry / Kara Kuzhambhu

Ingredients:

  • Big onion – 1 no
  • Small onion / Shallots – 10 no
  • Tomato – 1 no
  • Brinjal / Egg plant – 4 nos
  • Tamarind – a gooseberry sized
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 ½ tsp
  • Sambhar powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Methi seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Garlic – 6 cloves
  • Curry leaves – a strand
  • Salt to taste
  • Gingelly oil – 3 tsp

Preparation:

  • Soak tamarind in water for abt 15 mins. Squeeze tamarind in water and remove the flesh.
  • Finely chop onions, tomato, garlic and chop brinjal lengthwise.
  • Heat oil in a kadai. Put mustard, blackgram, methi, cumin seeds and curry leaves. Wait till they crackle.
  • Put all the spice powder and salt to the tamarind water and mix well.
  • Put onions and garlic in the kadai. Fry till they become transparent.
  • Put tomato and fry till they become mushy.
  • Put brinjal and salt and fry them for 5 mins.
  • Pour the tamarind water. Wait till it boil.
  • Cover with the lid and wait till the brinjal gets cooked.
  • Remove the lid and reduce the flame.
  • Switch off the flame when the oil separates.

Serve hot with rice.

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