Ennai Kathirikkai Kulambu (Eggplant Curry)

Ingredients:

·    6 – 8 small sized tender Brinjal/egg plant cut in lengthwise

(not as a whole only till halfway)

·    10 small Onions (Shallots) finely chopped

·    1 medium sized Tomato finely chopped

·    5 Garlic cloves crushed

·    2 cup Tamarind juice (1 tbs of Tamarind extract dissolved in 2 cups of warm water)

·    2 tsp Chilli Powder

·    1 tsp Coriander powder

·    ¼ tsp Turmeric powder

·    1 tsp Mustard seeds

·    1 tsp Fenugreek seeds

·    1 tsp Cumin seeds

·    Few Curry leaves

·    Salt to taste

·    3 tbs Oil

(Instead of Chilli powder, Turmeric powder, Coriander Powder we can use store bought Sambar powder – 2 tbs)

Preparation:

·    In a pan, heat oil, mustard, cumin, fenugreek, curry leaves and sauté for few minutes.

·    Add brinjal and sauté finely for 4-5 minutes.

·    Add garlic, onion and sauté till the onion turns light brown.

·    Add tomatoes and sauté it for few minutes.

·    Add tamarind juice, chilli powder, coriander powder, turmeric powder, salt one by one and sauté finely.

·    Add ½ cup of water and leave the pan uncovered in medium heat for 10 minutes.

·    When the brinjal is fully cooked and the curry thickens well turn off the heat.

·    Serve the curry with hot rice.

(Note: the flavor of the curry will be tastier if we use gingelly/sesame oil for making this curry)