Brinjal Puli Kuzhambu
Ingredients
- Small violet brinjals -½ kg
- Finely cut onions – ¾ cup
- Diluted tamarind extract – 2 cups
- Salt – as required
- Sambar powder – 2 teaspoon
- Curry leaves – 2 springs
- Oil – 2 tablespoon
- Mustard seeds -½ teaspoon
- Urad dal -1 teaspoon
- Bengal Gram dal -1 tablespoon
Cooking Method
- Heat oil in Anantha CNB pressure cooker
- Add mustard seeds, urad dal, Bengal gram dal and curry leaves and allow to splutter and then fry onions
- Slit brinjals into four halfway through so that it remains intact
- Add brinjals when onions turn translucent and fry for 2 minutes
- Pour the tamarind extract and mix salt, sambar powder in it
- Close the lid, keep weight and pressure cook for one whistle in medium flame
- After opening the lid boil for few minutes and then transfer to serving dish. Serve hot with cooked rice.
Variations
Mushroom/ potato / colocasia / pumpkin /Andhra dosakai / sweet potato/lady’s finger can be used instead of brinjals in the above recipie.
Notes
As dal is not required in the kuzhambu, cooked and mashed toor dal may be served along with this kuzhambu and cooked rice.