Tasty kuruma with Baingan/Brinjal
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Brinjal(cut into medium sized pieces, Vazhuthananga) - 4 nos
- Bengal gram(Kadalaparippu) - ¼ cup
- Red gram(Thuvaraparippu) - ¼ cup
- Onion - 1 no
- Tomato - 2 nos
- Green chillies - 4 nos
- Ginger(garlic paste – 1 tsp) -
- Turmeric powder - 1 tsp
- Red chilly powder - 1 ½
- Coriander powder - 2 ½
- Grated Coconut - 1 cup
- Tamarind(A small ball, Puli) -
- Poppy seeds(Khashakhasha) - 1 ½
- Coriander leaves(As reqd) -
- Curry leaves(A few) -
- Salt(As reqd) -
- Oil(As reqd) -
Ingredients
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Instructions
- Cook both the dals and mash them well.
- Heat oil in a pan or a kadai.
- Saute the brinjal pieces and keep it aside.
- Add turmeric powder, coriander powder and chilly powder and sautT well.
- Add the cooked dal mixture and mix well.
- Add tomatoes and green chillies.
- Add tamarind pulp and allow it to boil.
- Grind together poppy seeds and grated coconut into a smooth paste.
- Add the above ground mixture into the boiling gravy.
- Allow it to boil again.
- Cook for another 5 v 7 mins.
- Remove from the flame.
- Garnish with coriander leaves and curry leaves.
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