Brinjal and chickpea kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Brinjal - 250 grams
  2. Soaked chick pea - 1/2 cup
  3. Tamarind -  Big gooseberry size.
  4. Fresh thick coconut milk - 1/4 cup
  5. Chili powder - 2 teaspoon (tsp.)
  6. Turmeric powder - 1/2 teaspoon (tsp.)
  7. Chopped Shallot (sambar onion) - 1/4 cup
  8. Chopped Garlic - 5 cloves
  9. Chopped Tomato - 2
  10. Slit green chili - 3
  11. -- Roasted and to be powdered --
    1. Sesame seed - 1 teaspoon (tsp.)
    2. Fennel seed - 1/2 teaspoon (tsp.)
  12. -- For tempering --
    1. Oil - as needed
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Fenugreek seed - 1/2 teaspoon (tsp.)
  13. Salt - as needed

PREPARATION:

  1. Slice the brinjal into thin slices (1/2 inch thick), add turmeric powder and mix well. Now pan fry them in oil to golden brown and keep it aside.
  2. Cook the chick pea and keep it aside.
  3. Dry roast the sesame seeds, fennel seeds in a pan to brown and powder them.
  4. Soak tamarind in 1/2 cup of water for 20 minutes and make a thick juice.
  5. In a pan heat 3 tablespoon (tbsp.) of oil. Now add mustard seeds, fenugreek seeds. Once the mustard seeds stop splattering add shallot, green chili, garlic, curry leaves and sauté until the shallot turns translucent (golden brown).
  6. Now add the tomato and sauté until they become mushy.
  7. Now add salt as needed, tamarind juice, chili powder and cook until oil starts to separate.
  8. Now add coconut milk and bring to boil.
  9. Now add fried brinjal, cooked chick pea and cook until the kuzhambu becomes thick.
  10. Now add the powdered roasted fennel, sesame seeds to kuzhambu and mix well. Remove the kuzhambu from heat (stove) and serve.

NOTES:

  1. Goes well with rice.



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