Kara Kuzhambu Recipe(south Indian Brinjal/ Eggplant Curry)

Always I love the kara kuzhambu served with the South Indian Meals. lets see how to prepare it now.

photo of Kara Kuzhambu
Brinjal – 2 no’s (Chopped)
Cumin seeds – 1/4 teaspoon
Cashew – 2 no’s
Turmeric powder – 1/4 teaspoon
Curry leaves – few
Garlic–4 no’s
Coconut – 4 small pieces
Fennel seeds – 1/2 teaspoon
Red Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Sesame oil – 2 teaspoon
Tomato – 2 (Chopped)
Small onion – 14 no’s (Chopped)
Fenugreek – 1/4 teaspoon
Red chilli – 3
Mustard seeds – 1/4 teaspoon
To Grind:
Small onion 4
Garlic 4
Cashew 2
Coconut 4 pieces
Fennel seeds ¼ teaspoon
In a pan add 2-teaspoon sesame oil and heat it, then add mustard seeds, allow it to splutter then add fenugreek, cumin seeds, fennel seeds ¼ teaspoon, small onion (10- Chopped), curry leaves, and red chilies then fry it for 3-4 minutes.
Add brinjal, red chilli powder, coriander powder, turmeric powder and fry for 2 minutes then add tomato and fry for 3 minutes.
Finally add the grounded paste, salt to taste, now reduce the heat and cover the pan with lid for 5 minutes.
Kara kuzhambu is ready to serve.