Kara Kuzhambu/Chilly gravy (Serves 6)

Here is a spicy, hot, firey side dish from the state of Tamil Nadu, India for all our spicy-food loving readers?.Enjoy!!!!

Baby eggplant/ brinjals 4 nos, cut to quarters
Onion 2 med, chopped to small pieces
Garlic pods (optional) 5 nos
Tamarind pulp ½ cup
Curry leaves 2 sprigs
Mustard 1 tsp
Coconut paste/powdered pottukadalai (dahlia) (optional) 1 TBSP
Turmeric powder 1 ½ tsp
Coriander powder 1 TBSP
Salt to taste
Oil 2 tsp + more for frying
Sugar 1 tsp
Tomato 1 big, sliced

To grind

Urud dal/Bengal gram 2 TBSP
Mustard seeds ½ tsp
Cumin seeds ½ TBSP
Dry red chillies 4 nos
Black pepper (whole) ½ tsp
Chana dal ½ tsp

Dry roast the mixture and grind it to fine mixture by adding little water as needed.

Preparation

Heat oil for frying in a deep pan. When hot enough, fry the brinjal & garlic pods till the skin starts to turn brown. Drain onto a paper towel and set aside.

Heat 2 tsp oil in another pan and splutter mustard seeds, curry leaves and whole red chillies. Add onions and sauté till they are translucent. Now add salt, turmeric powder and coriander powder, sauté everything until raw smell goes off from the powders. Throw in the tomatoes and mix well to combine. Close with a lid and cook until tomatoes are soft and mushy and forms a paste. Add the tamarind juice, ground mixture and the fried brinjal and garlic. Mix well, check for salt and add sugar and coconut paste. Cook for another 3 more minutes and switch off the stove. Serve with piping hot rice and pappad..