Eggplant Broth Recipe is one of the most loved vegetables in South India. Brinjal broth (kathirikai kulambu Recipe) is an indispensable ingredient in South Indian cuisine, especially in Kerala. The curry is better if made with tender brinjals. The caramelised onions add an ideal taste to the broth. The best time to add this is for lunch and dinner when served with roti or chapati. This is also a traditional curry in Tamilnadu. Brinjal curry has a sour taste and is best served with steamed rice. Though each place has its unique style, we can go with Tamilnadu style recipe in this post. You can see its recipe here.
Recipe Eggplant Peel off the stalk area and cut from the tip to the finely fourth part.
Put salt, ginger, and garlic paste in it and fry in oil.
In another pan take the roasted coconut with coriander and grind it well.
Then in a frying pan add the salt solution to the tamarind solution, add the minced mixture and the fried eggplant, add a little water and let it boil for 10 minutes.
Delicious Eggplant Broth Ready.
Ingredients
Directions
Recipe Eggplant Peel off the stalk area and cut from the tip to the finely fourth part.
Put salt, ginger, and garlic paste in it and fry in oil.
In another pan take the roasted coconut with coriander and grind it well.
Then in a frying pan add the salt solution to the tamarind solution, add the minced mixture and the fried eggplant, add a little water and let it boil for 10 minutes.
Delicious Eggplant Broth Ready.
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