Kuzhambu, a cousin to the Sambar, is easy to make as (unlike Sambar) it usually does not use the time-consuming toor dal. Toor dal can take a long time to cook unless you use a pressure cooker (I do not). Without a lentil to add bulk, Kuzhambu is often like a gravy, and excellent to eat with rice.
This is an easy eggplant Kuzhambu from the Monks who wrote the Monk’s cookbook – a collection of easily prepared South Indian and Sri Lankan vegetarian dishes, perfect for the home kitchen and not dependent on dozens of ingredients. Every recipe is delicious.
You might like to read about the difference between Sambar and Kuzhambu.
Try our Sri Lankan Long Bean Curry too.
Easy Eggplant Kuzhambu | Eggplant in Coconut Gravy
1 medium eggplant or 2 small eggplants
0.5 small onion, finely diced
0.5 tspn fenugreek seeds
6 – 8 curry leaves
1 tspn sambar powder
2 Tblspn ghee
0.5 tspn tamarind paste/concentrate
0.5 cup water
1 cup coconut milk
salt to taste
Saute ghee in 1 Tblspn ghee until cooked, and remove it from the ghee.
Heat the other Tblspn ghee in the same pan and saute the onion with the fenugreek seeds and curry leaves until the onion is golden.
Add the sambar powder, salt and eggplant. Mix the tamarind concentrate with the water and add this to the eggplant. Simmer for 10 minutes.
Add the coconut mild and simmer over low heat until it thickens slightly into a nice gravy.