Friday, 13 July 2007

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.


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

  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.


archana said...

It looks rich and spicy. Nice recipe :)

SeeC said...

Thanks Archana. Tasty too :)

Asha said...

Looks so good Seec.The minute I see any Brinjal dish,I start salivating!:))

SeeC said...

Thanks Asha. I dont like much of Brinjal dishes :)

Coffee said...

Hi SeeC!!! You have a nice blog there.... and will surely keep coming for more :D
Keep blogging!! :)

SeeC said...

Hi Coffee.
Nice to see your here.
Thanks for your comments. Keep coming & Have a nice day !

Vcuisine said...

A spicy Kuzumbu SeeC. Tempting really. Viji

SeeC said...

Thanks Viji. This is really spicy. You will like it.

Myu_raja said...
This comment has been removed by the author.
Myu_raja said...

Hi again, here two tips to make ur delicious brinjal kuzhambu even more delicious!!
1.Add some soaked and drained fenugreek in step 7. Since this dish is oily and rich the fenugreek makes it easy to digest.
2.Instead of green chilly, try dried read chily. The kuzhambu will look great. These tips are based on Srilankan-Tamil way of making brinja kuzhambu.
My favourite dish! Seec u got a really nice blog, keep it up!

SeeC said...

Thanks Myu_raja for your compliments.

Thanks very much for your tips. I will definitely try it this way next time.

Vijayakumar said...

I have tried as per the given instruction and it tasted very well. Thanks for your precise tips.


SeeC said...

Thanks vijay. Happy to know that you tried it and liked it.