A slight drizzle is all that requires to make this recipe.It has been wet since yesterday and I was sure to include “Karai Kozhambu ” in my dinner menu . Though you can choose to add vegetables of choice but it tastes devine with brinjal or ladies finger. I also add Sepakezhangu aka Arbi , Elephant yam aka Karana Kizhangu for variation. Kara Kozhambu is quite spicy by taste and is therefore religiously accompanied with Udal dal Kootu and Applam.I promise to post on the Kootu preparation soon.Today it was Podalanga Kuttu to go with it.So, Lets make Brinjal” Karai Kozhambu “!
Tamarind – 1 lemon sized ,soaked in 1 cup water
Onion – 1 Large (fine chopped)
Tomato – 2 large(fine chopped)
Curry Leaves – for sauting
Mustard seeds – 1 tsp
Methi or Fenugreek seeds – 1/2 tsp
Garlic- 100 gm ( peeled)
Small Brinjal – 250 gms
Kara Kozhambu masala – 3 tsp ( for moderate spice)
Oil – Til oil for cooking(I prefer sesame oil)
1.Heat Oil in a pan . I take generous about of it for this preparation .
2.Add mustard and methi seeds. Allow to splutter.
3.Add peeled garlic pods to it and fry well till light brown.
4.Add onion to this and cook for sometime, add tomato, curry leaves. Allow the tomatoes to cook and become meshy. Add Brinjal and cook till the brinjal is half done.
5.Add the tamarind water to this gravy with turmeric powder and Karai Kozhambu Masala.
6.Cover and allow to cook till brinjal is all done.
7.Remove from fire and add 2 tsp of gingelly oil to the gravy.
8. Serve hot with steam rice and Applam(Pappad) and Kuttu.