Brinjal Kara Kuzhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add brinjals, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 5 minutes.
• STEP 4.In a separate bowl, mix tamarind pulp with water and add it to the pan. Cook until the brinjals are tender.
• STEP 5.Finally, add jaggery and simmer for a few minutes. Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and tender brinjals for better taste and texture.
• Soak the brinjals in salted water for 10 minutes to remove any bitterness.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Brinjal Kara Kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency by adding water if needed.
• Serve Brinjal Kara Kuzhambu with steamed rice or roti for a delicious and satisfying meal.