Description:
This curry can be made of any types of Brinjal. Brinjal Kulambu is a dish mostly prepared in South India.
Ingredients:
1. Brinjal - 1 cup
2. Shallots - 1/2 cup
3. Green chilli - 2 or 3
4. Grated coconut
5. Tomato
6. Curry leaves
7. Toor dal
8. Tamarind juice
9. Corrinder powder/ seeds
10. Dry red chilli
11. Turmeric powder - 1/2 tsp
12. Sambar powder - 1 tsp
13. Mustard seeds
14. Asafoetida powder
15. Ghee(optional)
16. Salt to taste
Procedure:
Firstly pressure cook the toor dal and keep it aside. Cut the Brinjal into quartz shape or any shape, but don`t cut it into very small pieces. Cut the tomatoes into small pieces and the green chilles, shallots as well. Take a pan, pour little oil into it. Add some corrinder seeds, dry red chilli, asafoetida powder and grated coconut. Heat this lightly, the coconut needn`t turn golden brown in color. After slight heating remove it from the stove and keep aside to cool down. Then grind it into a fine paste.
Take another pan, pour oil. Splutter mustard and add green chilli, curry leaves. Saute a bit , then add the chopped shallots into it. At this point we can add little salt also, so that the shallots will saute bit fast. Shallots have to become slightly transparent, now add the Brinjal . Mix everything well and keep it for 2 minutes then add the tomatoes into it. Also add turmeric powder, Sambar powder and tamarind juice. Mix well and keep it for sometime to get cooked with lids closed. We can even add little jaggery now, but I don`t add it.
Once everything is cooked add the coconut paste that we had made earlier and add the toor dal also. Mix the curry well and allow it to boil for few minutes. Check the salt, add if required. At this point we can also add some Ghee, it really enhances the rich taste and cilantro leaves also. Brinjal curry/Kulambu is ready to be served. It goes good with hot rice, Chapatis.
