Kara Kuzhambhu | Lunch Recipes
Ranjani´s Kitchen
Ranjani´s Kitchen
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Ingredients

  • 15 min
  • 4 tbsp Mustard
  • 1/2 tsp Fenugreek seeds –
  • ½ tsp
  • 2 inch pieces) Kathrikai(Brinjal) – 3 nos(chopped in medium cubes) Shallots(china vengayam) – 5 to 8 nos. Garlic(Poondu) – 8 to 10 nos. Tomato- 1 no(medium size- chopped finely) Tamarind – lemon size Kuzhambhu chilli powder – 2 tbsp Red chilli powder – 1 tsp Coriander powder – 2 tsp Jaggery – 1 tsp Hing – a generous pinch Salt – as needed
  • 10 mins. Squeeze and filter the juice. Mix hing,kuzhambhu chilli powder, red chilli powder and coriander powder in tamarind water and keep aside. 2. Heat a strong bottomed kadai, pour oil, once heated add fenugreek and cumin seeds. Then add shallots, garlic and curry leaves. 3. Stir till the onion turns transparent and garlic turns golden. Now add tomatoes and sauté well till it gets cooked well. 4. Add chopped brinjal and drumstick and sauté till the nice aroma comes from brinjal. Add extra oil if needed. 5. Pour tamarind water in it. After it starts boiling, add jaggery and let it cook until it oozes oil on top or till the veggies get cooked completely. 6. Turn off the flame and serve with steamed rice.

Instructions

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