Ingredients:
4 small brinjal cut into full pieces(Vertically cut)
1 big Onions
4 garlic Chopped
2 Tomato ones cut into small pcs
Curry Leaves
Coriander leaves
1/2 Coconut
1/2 tsp Mustard seed
1tsp Red chilly powder
2tsp Coriander powder
1/2 tsp sombu
4 Clove
4 Small Cinnamon stick
1/2 tsp kus kus
1/4 tsp Turmeric powder
Method:
Add three tsp of oil in the pan and heat it along with 1/2 onion, 1 tomato and 1/2 coconut for some minutes seperately and collect it in a plate. Heat the empty pan the kus kus. Then grind the mixture along with kus kus, Clove, soombu and cinnamon stick. Heat the pan add 2 clove, 2 small cinnamon stick, mustard seed, onions, Curry Leaves, coriander leaves fry till onions become golden brown, reduce the flame, add turmeric powder. Add the chopped tomatos and continue to fry till tomatoes are soft now, add small brinjal, add red chilly powder, coriander powder add required salt into these mixture close for pan in 10 minutes boil the brinjal add coconut paste into this, mix 1 1/2 cup of water and boil till the mixture becomes thick. Now the brinjal kuruma is ready to serve.
Serve the kuruma with Chappathi.
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