Eggplant Potato Alkaline Broth Recipe

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Ingredients

Curry leaves - handful,1 teaspoon White Urad Dal (Split),1 Tomato - finely chopped,1/8 teaspoon Asafoetida (hing),1 teaspoon Red Chilli powder,15 Shallots - finely chopped,3 Dry Red Chilli,1 teaspoon Mustard seeds,6 Brinjal (Baingan / Eggplant) - cubed,1 Potato (Aloo) - cubed,2 1/2 cup Water,1/2 teaspoon Salt,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Sambar Powder,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,Tamarind - lemon sized

Instructions

To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat. Once the oil is hot, add mustard seeds.Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oilFry until the urad dal turns slightly brownishAdd chopped onions and cook until they are translucentAdd chopped tomatoes and cook until they become tenderNow, add cubed Brinjals and potato to the mixture in the panAdd sambar powder, chili powder and salt to the mixture. Stir them well so that the vegetables are evenly coated with the spice blend.Cook with the lid covered until brinjals and potato become tender.Heat a ½ cup of water and add tamarind to the hot water. Extract tamarind juice and set asideAdd the extracted tamarind juice to the blend in the pan. Add 2 cups of water to the gravyCook the curry over low heat until Brinjals and Potatoes are cooked well.Simmer the curry till the oil separates from the gravy.Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad

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