Serves: 2 Ingredients: Brinjal - 5 Small onion - 6 (cut into two) Tomato - 1 (chopped finely) Garlic clove - 3 (roughly chopped) Curry leaf - 3-4 (roughly chopped) Sesame oil - 3 tbsp Tamarind - 1 tbsp Turmeric powder - 1 tsp Red chili powder - 1 tbsp Vadagam - 1 tsp Water - as required Salt - as required
- Soak tamarind in one cup of warm water and keep aside.
- Cut slits in the brinjal, but make sure to keep as whole piece.
- Heat oil in a deep pot.
- Add vadagam and wait for it to crackle.
- Add onion, garlic, and curry leaves. Add little salt to speed up cooking process. Fry well until raw smell goes. Should take 2-3 mins
- Add turmeric and red chili powder. Add a few spoonful of water to make sure powders don’t burn. Fry until raw smell goes. Should take 1-2 mins
- Add tomato and salt as required. Fry well until tomato becomes mushy and oil starts to seep out. Should take 5-6 mins.
- Add the brinjal and fry well till outer layer turns brown. Add a few tsp of oil if it looks too dry. This will stop the kuzhambu from having a slimy feel. Fry for 4-5 mins.
- Add a half cup of water and mix until well combined. Taste and add salt as required.
- Keep heat on medium-low, cover pot and cook until brinjal becomes soft. Should take 7-10 mins.
- Mash the soaked tamarind with the water well until fully combined.
- Add tamarind water to pot little by little. mix and taste until required sourness is obtained. The kuzhambu is supposed to be a little sour.
- Keep heat on high and boil for 2-3 mins. The kuzhambu should not be watery.
- Remove from heat and serve hot with rice.