Friday, May 8, 2009

Brinjal puli kozhambu

How to make Brinjal puli kozhambu

Chop 5-7 brinjal’s lengthwise.

Soak tamarind ( a small lemon size) in water (depends on tanginess one wants) and keep it aside. Keep aside curry leaves for seasoning and some coriander leaves to give the aroma.

Grind 1 handful of grated coconut with 1 tsp jeerakam (fenugreek seeds) and 1-2 green chilies separately. (This step you can avoid. This will bring down the tangy taste down.)

Pour 1 tbsp oil in a kadai and when it becomes hot, splutter 1 tbsp mustard seed, 2-3 broken dried red chilly, chopped 2 onions, chopped 2 ripe tomatoes, chopped brinjal pieces and slitted 2-3 green chilies and lots of curry leaves and sauté it until they are done.

Add 1 tsp of Kashmir chilly powder, 2 tsp of malli (Coriander seed) powder, salt to taste, 1 pinch of turmeric powder if one want more yellow color. Sauté it till the raw smell goes off.

To this add the soaked tamarind water. Mix it thoroughly and let it to boil.
Then add grinded coconut mix to this. (mentioned earlier, adding cocunut mix can be avoided if one does not want to add cocunut to the gravy)

Pour some more water to bring it to some watery consistency and cook till the brinjal is cooked.

Sprinkle some salt to taste.

Before you take out from the stove, sprinkle some asafetida powder and coriander leaves. Close with a lid so that the aroma does not leave.

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