Mochakottai Eggplant Kuzhambu (Field/Val Beans Brinjal Gravy)
Posted By Vardhini On June 25, 2016 @ 10:16 am In Gallery,Gravies,Healthy Recipes,Indian,Side Dishes | 1 Comment
This is a simple South Indian gravy that goes well with rice. It sure brings nostalgic memories of my childhood 
. I usually cook the beans in bulk and keep in freezer; that makes making this gravy even easy. You can also serve this gravy with idli, dosai, etc. Off to the recipe.
Mochakottai Eggplant Kuzhambu (Dry Beans Brinjal Gravy)
Gravy with eggplant and legumes.
Ingredients:
- oil - 1 tbsp
- mustard seeds - 1/2 tsp
- onion - 1 cup - chopped
- tomatoes - 1 cup - chopped
- eggplant - 3 cups - diced into big chunks
- mochakottai - 2 cups (cooked)
- tamarind - small piece (soaked and water strained)
- water - 3 cups
- salt - to taste
- sambar powder - 2 tsp (adjust to taste)
- turmeric - a pinch
- coconut - 4 tbsp (ground to a paste with water)
Instructions:
Heat oil and splutter mustard seeds. Add onion and cook until onions are done.
Add tomatoes, eggplant, mochakottai and cook for about 5 minutes. Add the remaining ingredients except coconut and cook for about 10 minutes.
Now, add the coconut paste and simmer for about 5 minutes. Serve with rice or roti.
2 years ago: Quinoa Fried Rice
3 years ago: Baked Doughnuts
4 years ago: Healthy Potato Salad
5 years ago: Broccoli Paruppu Usili
Pictorial
1. Grind coconut to a paste using water.
2. Heat oil. Splutter mustard seeds. Add onions and cook until onions are done.
3. Add tomatoes, eggplant, mochakottai. Mix well.
4. After about 5 minutes add tamarind water, salt, water, sambar powder and turmeric. Bring to a boil and cook for about 10 minutes.
5. Add the coconut paste and simmer for 5 minutes.
6. Kuzhambu ready. Serve with rice.
Tasty kuzhambu ready.
Enjoy!
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