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.

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.

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