Ingredients
- 3 Brinjal
- Asafeotifa
- 1 cup Thick Tamarind water
- 1 cup thin tamarind water
- Required salt
- 1 cup water
- Curry leaves
- Salt - to taste
- Turmeric powder - pinch
- Asafoetida hing - a generous pinch
Kuzhambu masala
- 1 teaspoon toor dal
- 1 teaspoon Chana dal
- 1 teaspoon urad dal
- 1 teaspoon moong dal
- 2 teaspoon coriander seeds
- 1/2 teaspoon pepper
- Red chilies
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon rice
- To temper:
- 1 +1/2 tablespoon Sesame oil
- 1/2 teaspoon Mustard seeds
Instructions
- Soak tamarind in hot water
- ️Dry roast ingredients under “Kuzhambu masala ” till they turn aromatic and change color; turn off and cool down
- ️In the same pan, add sesame oil and splutter mustard seeds
- ️Add brinjal and asafoetida; saute well
- ️Add thin, thick tamarind water and salt; boil for 5 minutes
- ️Transfer the ground paste and give a quick saute
- ️Add 1 cup of water, curry leaves, and boil well for 5 minutes
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!