Serving: 2  |  Type: Veg  Gravy

Ingredients:

Purple Eggplant                – 5 (small, round)

Onion                                     – ½

Tomato                                  – 1

Garlic                                      – 5 cloves

Water                                      – 2 cups

Tamarind Extract              –  2 tablespoons

Turmeric Powder              –  ¼ teaspoon

Red Chilli Powder              –  1 teaspoon

Dhania Powder                    –   2 teaspoon

Salt                                           –  to taste

Seasoning:

Indian Sesame Oil               –   4 tablespoon (liberally)

Mustard Seeds                      –    ½ teaspoon

Black Gram Dal                     –   ½ teaspoon

Fenugreek seeds                  –    ¼ teaspoon

Red Chilli                                –   1 piece

Curry Leaves                         –   Few

Method:

1. Cut the eggplant half-way on the top and in the opposite direction on the bottom. Place it in the water, (Do not cut the eggplant into pieces. The eggplant needs to stay intact).

2   Chop the onions, tomatoes and garlic into small pieces.

3.  Turn the stove-top to medium heat and place a pan on top of it.

4. Add the oil and bring it up to the heat.

5. Add all of the seasonings, let it splitter.

6. Add onion and garlic, little bit of salt and the turmeric powder.

7.Sauté until the onions are transparent.

8.Then add the tomatoes, sauté for 2 minutes and mash it well.

9.Add the eggplant, sauté for 3 to 5 minutes.

10.Add chilli and dhania powders; quickly toss the eggplant so it  is coated with the powder.

11.Pour the water and add the tamarind extract.

12. Add salt to taste.

13. Boil the kuzhambu until the eggplant is soft.

14.The consistency of the kuzhambu should be thick and the oil should be floating on the top.

15.Take it off the heat and garnish with coriander leaves.

Optional:

After taking it off the heat, add ½ teaspoon of sugar. This enhances the sourness.

Variations:

1. Instead of eggplants, you can also add okra, bitter gourd, drumstick, yams, butternut squash, karunai kizhangu (in tamil), Taro root (senai kizhangu).
2. You can also add ¼ cup of cook and mashed toor dal. This makes the kuzhambu thicker.
3. You can also add ground coconut and cashew nut paste. This will make the kuzhambu richer.