Serve this fingerlicking kaara kuzhambu with fried papads or hard boiled eggs, i can have it even everyday..Love this gravy that much..This gravy tastes super delicious even after a day..I used gingelly oil for making this gravy which gives a wonderful flavour to this super inviting gravy, i tempered this gravy with fenugreek seeds and ajwain seeds along with mustard seeds and handful of curry leaves, to be honest ajwain seeds gives a distinct flavour to this usual kuzhambu,we just loved it..You can carry very well this yummy gravy for your lunch thats why this gravy goes to my inbox as am hosting this month's
HLI-Eggplant event by
Kalyani..
1no Eggplant (medium & cubed)
2cups Tamarind extract
15nos Shallots (diced)
2nos Tomatoes (chopped)
5nos Garlic cloves
1/4cup Gingelly oil
1/2tsp Mustard seeds
1tsp Ajwain seeds
1tsp Fenugreek seeds
Few curry leaves
1tbsp Coriander powder
1tsp Chilly powder
1tsp Cumin powder
1/2tsp Pepper powder
Salt
Heat the gingelly oil, fry the mustard seeds, fenugreek seeds, ajwain seeds and curry leaves, add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..
Add the cubed eggplants,saute for few minutes again, now add the tamarind extract with coriander powder, chilly powder,cumin powder and pepper powder, cook in medium flame until the gravy turns thick and the oil gets separates..
Serve warm with hot steaming rice and papads...
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