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Love is in my Tummy

Plant-based flavor

August 30, 2016 By Tina Dawson

Kathirikkai Kuzhambu

Created by Tina Dawson on August 30, 2016

  • Prep Time:15m
  • Cook Time:1h 45m
  • Total Time:2h
  • Serves: 4

Ingredients

For the curry powder

  • 1 c dried coriander seeds
  • 1/4 c bengal gram (split chickpeas)
  • 1/4 c urad dal (skinned black gram lentil)
  • 1/4 c rice
  • 1/2 c long red chillies
  • 1 1/2 tbsp. black pepper
  • 1 1/2 tbsp. cumin seeds
  • 1 1/2 tbsp. fenugreek seeds
  • 1 1/2 tbsp. mustard seeds

For the curry

  • 1/3 c sesame oil + 2-3 tbsp more
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 sprig curry leaves
  • 170 g onions, chopped
  • 1 tbsp. ginger, grated
  • 1 tbsp. garlic, grated
  • 1 tsp. Salt
  • 400 g Indian brinjal, quartered length-wise
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 450 g tomatoes, chopped
  • 4 tbsp. curry powder*
  • 6 tbsp. tamarind juice
  • 1/4 tsp. asafoetida (hing)
  • 1 c water

Instructions

Make the curry powder

  1. Dry roast all the ingredients on medium heat until golden brown and fragrant. Let cool completely.
  2. Grind to a fine powder in a powerful spice grinder. Transfer to a large plate, spread it out and let cool completely. Store in a clean, dry, air-tight jar.

Make the curry

  1. Toss the quartered brinjal in turmeric and red chilli powder and set aside.
  2. Heat 1/3 cup oil in a heavy-bottomed vessel. It's hot when a few mustard seeds dropped in start to crackle immediately. Add the rest of the mustard seeds, followed by cumin and curry leaves.
  3. Add the chopped onions, grated ginger and garlic with a pinch of salt and let cook on medium-high heat until slightly soft.
  4. Stir in the prepared brinjal and keep stirring until the skin turns from purple to brown.
  5. Add the chopped tomatoes, cover and cook until the tomatoes are soft.
  6. Season with the prepared curry powder, tamarind juice and add water. Adjust salt according to taste and sprinkle asafoetida. You may top the curry with the remaining 2-3 tbsp oil.
  7. Reduce heat to a complete low and let simmer for an hour.
  8. Let cool completely before refrigerating. Keeps well for upto a week, if it's not licked clean well before that.
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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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