Eggplant Potato Alkaline Broth Recipe

Step 1: To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat

Step 2: Once the oil is hot, add mustard seeds

Step 3: 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

Step 4: Stir them well so that the vegetables are evenly coated with the spice blend

Step 5: Cook with the lid covered until brinjals and potato become tender

Step 6: Heat a ½ cup of water and add tamarind to the hot water

Step 7: Extract tamarind juice and set asideAdd the extracted tamarind juice to the blend in the pan

Step 8: Add 2 cups of water to the gravyCook the curry over low heat until Brinjals and Potatoes are cooked well

Step 9: Simmer the curry till the oil separates from the gravy

Step 10: Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad