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KARA KUZHAMBU 

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INGREDIENTS

  • 2 no Brinjal medium size chopped

  • 1 no Drumsticks cut into long pieces & Slit

  • 1 large Onion chopped

  • 1 large Tomato chopped

  • 2 tbsp Curry Powder

  • 1 tsp Turmeric Powder

  • Salt to taste

  • 1 tsp Jaggery or to taste

  • 3 tbsp Tamarind Pulp

  • 3 tbsp Coconut Oil

  • 1 tsp Mustard Seeds

  • 1 tsp Cumin Seeds

  • ½ tsp Fenugreek Seeds

  • 1 tsp Split Urad dal

  • 2 no Dry Red Chilli broken into small pieces

  • ¼ tsp Asafoetida

  • 1 sprig Curry leaves​

INSTRUCTION

  • Add 3 cups of water to 3 heaped tablespoon of tamarind paste and mix well

  • In a pan add 1 teaspoon of sesame oil and add fenugreek seeds, pepper, coriander seeds, red chilli, and fennel seeds, saute till they turn aromatic and slightly change color

  • Add cumin seeds, onion, and tomato and saute till tomato turn slightly mushy for about 1 minute

  • Simmer the stove and add coconut and salt; mix well and turn off the stove

  • Finally, add chilli powder and mix well

  • Transfer everything to a plate and let it cool down

  • Add little water and grind after everything is cool

  • Add oil to a wide pan. When the oil is hot add 'to temper' ingredients and lets them splutter

  • Furthermore, add onion and sauté till the onion is translucent

  • Add tomato and ladies finger and saute well

  • Furthermore, add turmeric powder and a little salt and cook till tomatoes turn mushy and ladies finger stickiness is gone

  • Add tamarind water and boil for 10 minutes

  • Furthermore, add 1 cup of water and boil for 5 minutes

  • Add the ground paste and little water; cook for 10 minutes

TEMPERING

Add jaggery and 1 teaspoon sesame oil and cook for 10 more minutes

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