Fried brinjal plantain kuzhambu recipe

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

  1. Brinjal / egg plant - 200 grams
  2. Plantain - 1
  3. Sliced shallot (sambar onion) - 1/2 cup
  4. Sliced garlic - 8 cloves
  5. Chopped Tomato - 2
  6. Slit Green chili - 2
  7. Curry leaf - 2 sprig
  8. Tamarind - small lemon size
  9. Chili powder - 1 1/2 teaspoon (tsp.)
  10. Turmeric powder - 1/2 teaspoon (tsp.)
  11. Jaggery powder (optional) - 1 teaspoon (tsp.)
  12. Mustard seed - 1/2 teaspoon (tsp.)
  13. Fenugreek seed - 1/2 teaspoon (tsp.)
  14. Oil - as needed
  15. Salt - as needed

PREPARATION:

  1. Cut brinjal / egg plant and plantain into to long pieces.
  2. Coat them with turmeric powder, chili powder separately.  Now fry them separately in oil to gold brown and cooked well.
  3. Soak tamarind in 1/2 cup of water and take the juice.
  4. In a pan heat oil, add mustard seeds, fenugreek seeds. Once the mustard seeds stop splattering add shallot (sambar onion), garlic, green chili, curry leaves and sauté until the shallot (sambar onion) turns translucent (golden brown).
  5. Now add the tomato and sauté until tomato becomes mushy.
  6. Now add chili powder, turmeric powder and sauté until the raw smell is gone.
  7. Now add the tamarind juice, 1/2 cup water, salt and bring to boil. Boil and cook this until the tamarind raw smell is gone and oil starts to seperate.
  8. Now add the fried brinjal / egg plant, plantain, jaggery and cook for couple of minutes and serve.

NOTES:

  1. Goes well with rice



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