Brinjal Tamarind Kuzhambu

Ingredients

• ¼ Kilo Brinjal
• 4 Ladle Oil
• Mustard seeds, urad dal
• 6 Onion (slit)
• 2 Green chilli
• 10 Cloves Garlic (peeled)
• Curry leaves
• Masala, salt, turmeric
• 2 pieces Coconut (to extract milk)
• lemon-sized Tamarind

Instructions

1. Cut ¼ kilo of brinjal lengthwise. Heat 4 ladles of oil in a pressure cooker, add mustard seeds and urad dal, and once they turn golden, add 6 sliced onions, 2 slit green chillies, 10 peeled garlic cloves and curry leaves. Once they soften, wash and add the brinjal along with the ground masala paste, salt and turmeric, and cook briefly in a little water. Grind 2 pieces of coconut, extract the milk, and pour it in. Close the cooker and let it sit for 5 minutes, then open it. Soak a lemon-sized ball of tamarind, dissolve it in water, and pour it in. Let the gravy boil well, and once the brinjal is cooked and the oil separates on top, remove from heat.
2. 1) For ½ kilo of brinjal, you can also add 2 drumsticks and 1 tomato to make the kuzhambu. 2) Puli kuzhambu can also be made using equal parts (100 each) of brinjal and bitter gourd.