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Kathirikai Kara Kuzhambu (Spicy Brinjal Curry) Recipe

Recipe Source : Ramya Cooks


Brinjals - 6 to 7

Small onions - 5

Lemon sized tamarind - 1

Turmeric powder - a generous pinch

Salt - to taste

Oil - 2 tbsp

To roast and grind to a paste:

Tomato - 1 medium sized chopped

Grated Coconut - 1/4 cup

Jeera - 1/4 tsp

Coriander seeds - 1 tbsp

Whole black pepper - 1/4 tsp

Urad dhal- 3/4 tsp

Channa dhal - 3/4 tsp

Dry red chillies - 5

To temper:

Vadagam(the one used for tempering) / Urad Dhal - 1 tsp

Oil - 1 tsp

Curry leaves - few

Black mustard seeds - 1/2 tsp

Dry red chillies 2


First dry roast all the ingredients under 'to roast and grind' section till
golden brown and tomatoes turn slightly mushy and raw smell leaves.
Soak tamarind in water for few mins and extract thick pulp out of
it.Keep aside. Grind the roasted ingredients to a fine paste, set aside. Put a '+' mark in
the brinjals with a knife and fill in the brinjals with the paste(Reserve the remaining
paste.). Stuff all the brinjals and keep aside. Now heat a kadai with oil add onions,
turmeric powder and saute till onions turn slightly browned.

Now add the stuffed brinjals and saute until it shrinks. Then add the remaining
paste and saute for 2mins. Now add 1.5 cups of water, required salt and simmer.
Keeping lid closed and Cook until the brinjals are half cooked. Now add the tamarind
extract and keep in simmer until the curry starts thickening. It will thicken up to a
kuzhambu consisency and oil will start floating... at this stage switch off and
transfer to serving bowl. In a kadai, add the items under 'to temper' and add the
tempering to the kuzhambu