Tamil · Lunch, Dinner

Kathirikai kulambu (brinjal curry)

Aubergine simmered in a tangy tamarind and sesame oil gravy, no onion or garlic needed.

Calories

420 kcal

Protein

11 g

Carbs

72 g

Fat

10 g

Prep

15 min

Cook

20 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Gluten free
• Dairy free

Contains: sesame, mustard.

Ingredients

• 50 g Basmati rice
• 20 g Toor dal
• 180 g Aubergine
• ¼ tomato Tomatoes
• 1¼ tsp Tamarind paste
• 1 tsp Sambar powder
• ¼ tsp Mustard seeds
• 2 g Curry leaves
• 1¾ tsp Toasted sesame oil
• ¼ tsp Turmeric
• ¼ tsp Salt

Method

1. Cook the rice until tender and simmer the toor dal separately until soft; set both aside.
2. Heat the sesame oil, splutter mustard seeds and curry leaves.
3. Add the aubergine and fry 5 minutes until lightly browned.
4. Stir in the tomato, tamarind, sambar powder and turmeric, and simmer 12 minutes until the aubergine is soft and the gravy thick.
5. Season with salt and serve with the rice and dal.

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