Brinjal Kuzhambu (Oily Kuzhambu)

Do you all know that Brinjal is native to Southern India ? !! Today it is cultivated through out the world and is widely used as a main ingredient in most of the countries. Named as Aubergine by British. Called as Eggplant (resembles hen's egg) in the United States, Australia.

There are a variety of Brinjal dishes. Brinjal Kuzhambu (Oily Kuzhambu...) is one kind and it is spicy and tasty.

Ingredients:

Brinjal (Aubergine) - 1 Large (as shown below)
Green Chilli - 4 Nos (or as per your taste)
Garlic Pods - 3
Onion - 1 Medium Size
Tamarind - 1 Lemon Size
Hing Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chilly Powder - 2 Tsp
Salt - As Required
Curry Leaves - Few
Mustard Seeds - 1 Tsp
Method:

1. Cut brinjal into small pieces, length-wise approximately 1.5-2 inches.
2. Cut Onion into small pieces (length-wise).
3. Chop Green chilli, Garlic pods and curry leaves.
4. Soak tamarind in water for 15 mins and extract the juice.
5. Heat oil in a pan and deep fry the cut brinjal.
6. Drain the oil and spread the brinjal in a paper towel (to remove excess oil).
7. Heat 3 Tsp of oil in a pan. Add Mustard and allow it to splutter.Add Onion, Green Chilly, Garlic pods and curry leaves and fry until golden brown.
8. Add hing powder,turmeric powder, tamarind juice (add water 400ml), Chilly powder and salt.
9. Allow it boil until the raw smell disappears.
10. Add the brinjal and simmer for not more than 5 mins.
11. Spicy Kuzhambu is ready.

Nutritional Fact:

• Brinjals have a low calorie content and are good sources of vitamin C, potassium and calcium.