Kathirikai puli kuzhambu (egg plant tamarind curry) recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 12 votes

Ratings: Rate this recipe!
on on on off off 12 - Good!

INGREDIENTS:

  1. Kathirikai or Egg plant - 1/4 kilo gram
  2. Mustard seeds - 1 teaspoon (tsp)
  3. Split black gram - 1 teaspoon (tsp)
  4. Chinna vengayam (onion) or shallots - 6 big size
  5. Green chili - 3
  6. Garlic - 15 cloves
  7. Coconut milk - 1/4 cup
  8. Curry Powder - 2 teaspoon (tsp)
  9. Puli or Tamarind - 1 lemon size
  10. Salt - to taste
  11. Oil - 1/4 cup
  12. Curry leaves (optional) - 5

PREPARATION:

  1. Cut the Kathirikai or Egg plant into 4 vertical pieces.
  2. Cut onion, green chili into fine pieces.
  3. Soak the puli or tamarind in a cup of water and get the juice.
  4. In pan heat oil. Add the mustard seeds, split black gram, when the mustard seed start to splatter.
  5. Add the cut onion, green chili, garlic, curry leaves and cook until the onion turns golden brown.
  6. Add the curry powder and cook for 1 to 2 minutes.
  7. Add the cut Kathirikai or Egg plant and fry for 1 to 2 minutes.
  8. Add the coconut milk and puli or tamarind juice and bring to boil.
  9. Simmer and cook until the oil floats on the top and serve.

NOTES:

  1. You can buy curry powder in stores. Usually each family has their own curry powder style and the spice tolerance.



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