Brinjal Kara Kuzhambu

Hubby had been expressing his desire to have a Tamil Style Meal from a long time. He wanted a Saravana Bhavan type Vegetarian Meal with Kara Kuzhambu, Vatha Kuzhambu and so on. Since, I am unfamiliar with Tamil Cuisine, I decided to search for some recipes to satisfy hubby’s palate. I found many recipes for Kara Kuzhambu and decided to give it a try. The only vegetable I had with me was Brinjal/Eggplant and so I made Brinjal Kara Kuzhambu also known as Kathrikkai Kara Kuzhambu in Tamil.

 

Remember, how I have said I don’t really like Eggplants and that I often don’t know what to cook with it. Well, I must say I have changed my opinion about Brinjal (Vazhuthananga). I simply love this hot & tangy Brinjal Curry/Kuzhambu. It goes so well with Rice and this is probably the only way I am going to be making curries with Eggplant – well at least for a while until I get bored of it! One thing that I have learned after all these years is that Eggplants & Tomatoes make a good pair. Throw in some garlic and it becomes even more better.

Hubby liked this Kara Kuzhambu a lot specially since it had lots of Chaaru (gravy)! And when he is happy, I am a happy woman!

Ingredients

1. Chinese Purple Brinjal/Eggplant – 1 large
2. Sliced Onions – 1 medium
3. Diced Tomatoes – 2 ripe ones
4. Minced Garlic – 4 cloves
5. Dry Red Chillies – 2 or 3
6. Curry Leaves – a sprig
7. Oil – 1 tbsp
8. Mustard Seeds – 1/4 tsp
9. Cumin (Jeera) Seeds – 1/4 tsp
10. Fenugreek (Uluva) Seeds – 1/4 tsp
11. Urad Dal (Uzhunnu Parippu) – 1 tsp
12. Asafoetida Powder (Kaayam) – a pinch
13. Sambar Powder – 1.5 tbsp
14. Red Chilly Powder – 1/2 tsp
15. Tamarind Paste – 2 tsp (Alternatively, you can tamarind extract. See Notes.)
16. Powdered Jaggery – 1 tsp (optional)
17. Rice flour – 2 tsp
18. Water – as needed
19. Salt – to taste

Preparation Method

1. Heat oil in a pan and splutter mustard seeds.
2. Reduce heat and add fenugreek seeds, uzhunnu parippu and jeera seeds. Quickly stir fry for a minute.
3. Throw in the onions, red chillies and curry leaves. Saute until the onions are translucent.
4. Add the chopped tomatoes and garlic. Saute until the tomatoes are mashed and cooked.
5. Reduce heat and add sambar powder, red chilly powder and asafoetida. Stir fry for a minute.
6. Add the diced brinjal to the pan and saute for 2-3 minutes.
7. Add 2 cups of water to the pan along with salt to taste.
8. Bring everything to a boil and then simmer for 5 minutes. Add tamarind paste to the pan and mix everything.
9. Do a taste test and add 1 tsp of jaggery powder to balance the flavors. (optional)
10. Dissolve rice flour in 1/4 cup water and add it to the pan. Simmer for 5-7 minutes so that the gravy thickens.

Note

1. You can also use Indian Eggplant or any other variety for this recipe.
2. I have also tried this recipe with Canned “Fire roasted Tomatoes & Garlic” and it tasted equally good.
3. If using tamarind extract, soak a small lemon sized piece of it in little water. Using your hands, squeeze the juice from the extract and use the tamarind water. Discard the solids.