Kara Kuzhambhu a traditional dish of Tamilnadu. Spicy, thick gravy with steaming Rice and Papad. The gravy can be made with brinjal or okra.
Red Chilly Powder- 2 tbsp
Salt- as per taste
Oil- 5 tbsp+ 3 tbsp
Mustard- 1 tsp
Fenugreek- 1 tsp
Curry Leaves- Few
Sambhar Powder- 3 tbsp
Tamaring Extract- 1 cup
Water- 2 cups
Garlic- 20 pods
Marinate brinjal with salt, chilly powder and 1 tsp of water. Marinate for 30 minutes minimum.
Heat a tawa with 3 tbsp oil and toast the brinjal until crisp on both sides.
Remove the crisp brinjal and set aside.
Heat 5 tbsp oil in a thick wok
Fry mustard, fenugreek and curry leaves.
Add finelly chopped onions and salt.
Fry till golden brown. Add tomato and saute till tomato gets completely cooked.
Add tamarind pulp, salt, water and let it boil for 12 minutes and thicken.
Add 1 tbsp powdered jaggery and roasted brinjal.
Put off the flame and serve hot with Rice.