Tuesday, March 22, 2011

Brinjal Vatha Kuzhambu/Gravy

Deciding what to cook for the day drives me crazy. I opened my refrigerator and stood in front of it for quiet sometime deciding what to cook finally Egg plant/brinjal drew my attention. So I decided to make a gravy/Kozhumbu with brinjal. Brinjal vatha kuzhambu is an authentic south Indian gravy which I learned from my Grandmom after marriage.


Brinjal - 4(Cut in to chunks)
Onion large - 1(finely chopped)
Tamatind pulp - 1/2 cup
Mustard seeds - 1/2 teaspoon
Channa dhal - 1 teaspoon
cumin seeds - 1teaspoon
fenugreek seeds - 1/2 teaspoon
Curry leaves - seasoning
Asfoetida - a pinch
Salt - to taste
Chilli powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Oil - 4 tablespoon


1. Heat the oil in Pan(Kadai), add mustard seeds and wait until they pop out. Then add channa dhal, fenugreek seeds and cumin seeds 1:1/2:1 ratio and fry them.
2. To this mixture add chopped onion and fry them till they turn golden brown in color.
3. Then add a teaspoon of chilli powder, cumin powder and 1/2 teaspoon coriander powder. Stir them well so that all curry powder mixes well with them onion. Then add brinjal and mix them together.
4. To this finally add the tamarind pulp and allow them to boil untill the brinjal cooks completely and becomes thick to a gravy form.
5. Finally add salt to taste and a pinch of Asfoetida powder.
6. Transfer them in to a vessel and season them with curry leaves.
7. Serve them hot with boiled rice.


Post a Comment