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
- Cut brinjal into small pieces, length-wise approximately 1.5-2 inches.
- Cut Onion into small pieces (length-wise).
- Chop Green chilli, Garlic pods and curry leaves.
- Soak tamarind in water for 15 mins and extract the juice.
- Heat oil in a pan and deep fry the cut brinjal.
- Drain the oil and spread the brinjal in a paper towel (to remove excess oil).
- 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.
- Add hing powder,turmeric powder, tamarind juice (add water 400ml), Chilly powder and salt.
- Allow it boil until the raw smell disappears.
- Add the brinjal and simmer for not more than 5 mins.
- Spicy Kuzhambu is ready.
- Brinjals have a low calorie content and are good sources of vitamin C, potassium and calcium.