Indian vegetables are a delicacy because we stay very far from Indian stores. So any time we visit the store I stock up on everything I see and then struggle the following week to finish them off before they get spoilt 
. Even the day I made this kuzhambu, I had to finish off the snake gourd and that is what you see in the background.
. Even the day I made this kuzhambu, I had to finish off the snake gourd and that is what you see in the background.
This is one of the dishes I grew up with, and is my mom’s version. We had this kuzhambu with rice, but it also tastes great with rotis. If you have canned coconut milk, this kuzhambu is very easy to put together. I am happy to have the canned version on hand always because I have seen my mom grind coconut and extract the milk for various dishes and with two kids I love the shortcuts. Off to the recipe.
Our lunch for the day.
Ingredients
2 tsp oil
1/4 tsp mustard seeds
3 garlic cloves
1 cup chopped onion
1 cup chopped tomato
12 small brinjals (roughly)
Salt to taste
Chilly powder to taste
1/4 tsp turmeric powder
1.5 cups water
1/4 – 1/2 cup coconut milk
Method
Heat oil and splutter mustard seeds. Add onion and garlic.
Onions are garlic are cooked.
Add tomatoes and the chopped brinjal.
Add salt, chilly powder and turmeric powder.
Add water. Bring to a boil.
Simmer until the vegetables are cooked.
Turn the heat down and add the coconut milk.
Mix well and turn the stove off.
Tasty kuzhambu ready. We had it with rice and snake gourd fry.
Enjoy!
Sending to Kitchen Chronicles – Heirloom recipes hosted by Saras
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