Eggplant Pulikulambu

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Eggplant Pulikulambu - Tasty Egg plant Curry.

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Date Added:	September 9, 2009	Season:	Every Day
Category:	Sides / Condiments	Prep. Method:	Other
Calories:		Dish Type:	Vegetable
Serves:	5	Cuisine:	Indian
Prep. Time:	30 mins

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Eggplant Pulikulambu - Ingredients:

red chilies 4
coriander seeds 2 tsp.
oil 8 Tbsp.
cumin seeds 2 tsp.
turmeric 1/8 tsp.
coconut (shredded) 3 Tbsp.
water 1/4 cup  
ball tamarind (size of lime) 1
urad dhal 1/2 tsp.
mustard seeds 1/2 tsp.
onion, chopped 1
eggplant 1
tomato 1
salt to taste

Eggplant Pulikulambu - Directions:

Fry red chilies and coriander seed in 1 teaspoon of oil until golden brown and grind
them with cumin seeds, turmeric and coconut, adding 1/4 cup of water into a smooth
paste.
Soak tamarind in 2 1/2 cups of warm water for 1/2 hour and make a juice by pressing
the pulp. Remove pulp by a strainer. In a saucepan with the heavy bottom, heat the
rest of the oil.
Add urad dhal and mustard seeds. When mustard seeds crack, add 2 onions. When onion turns into golden color, add the vegetables which should be cut in cubes. Keep stirring the vegetables for 5 minutes and then add the masala paste or powder, tamarind juice and salt (cooked black eye peas of 10 oz. or cooked kidney beans or any other type of cooked beans of about 10 oz. can be added also at this point if one prefers.) When vegetables become cooked, pulikulombu will get thicker.
Remove from heat and serve it hot with rice. 7 servings. In place of eggplant you can
use potato, okra or any other type of vegetable you may wish.

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