Violet Brinjals – 10, small ones
Tamarind Extract – 1 cup, not too thick and slightly watery
Oil – 4 to 5 tsp
Mustard Seeds – 2 tsp
Urad Dal – 1 tblsp
Dry Red Chillies – 4 to 5
Curry Leaves – few
Salt as per taste
Roast and Grind:
Bengal Gram Dal – 4 tsp
Coriander Seeds – 2 tblsp
Dry Red Chillies – 6 to 8
Coconut – 1/2 cup, grated
Turmeric Powder – 1/2 tsp
Oil – 2 tblsp
1. Heat 2 tblsp oil in a pan over medium flame.
2. Separately fry all the ingredients given for grinding and remove.
3. Grind them all together to a fine paste and keep aside.
4. Quarter the brinjals, keeping the base intact (similar to how it is done for stuffed kathirikai).
5. Heat a pan over medium flame and add the quartered brinjals.
6. Simmer for a few minutes or until it is half cooked.
7. Add the ground paste, tamarind extract and salt.
8. Bring to a boil.
9. Heat oil in a pan over medium flame.
10. Fry the mustard seeds, urad dal, red chillies and curry leaves for a minute or two.
11. Add to the kuzhambu and stir.
12. Remove from flame.
13. Serve hot with rice.