Kathirikkai kara kuzhambu (brinjal spicy curry)

Ingredients

• . Brinjal or Egg plant - 5
• . Shallots - 15
• . Tomato - 2
• . Ginger garlic paste - 1 1/2 teaspoon
• . Turmeric powder - 12 teaspoon
• . Chilly powder + coriander powder - 3 teaspoons
• . Cumin - 3/4 teaspoons
• . Mustard +urad dal - 1 teaspoon
• . Fenugreek seeds - 1/2 teaspoon
• . Curry leaves - few
• . Garlic cloves - 4
• . Tamarind - size of a small lemon
• . Salt
• . Coriander leaves

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Preparation

• Soak tamarind in water. Grind the tomatoes to a fine paste.
• Heat oil in a pan, add mustard + urad dal, when it splutters, add curry leaves, cumin and fenugreek seeds.
• Add shallots cut in half and saute, until it is cooked. Add brinjals( cut like a cross without splitting it open) and stir until it is almost cooked. Add ginger garlic paste and stir.
• Add ground tomato puree and bring to a boil, add turmeric powder, chilly+coriander powder, salt and when it begins to boil again add tamarind paste, mix well, add crushed or whole garlic cloves.
  
• Cover and cook on medium heat for a few minutes, until everything is well combined and the oil begins to separate.
• Garnish with coriander leaves and serve with rice, dosai, idly, appam or any rice based dish.
• If fish is used, when the curry boils and reduced to the required consistency, add the fish, cover and cook for ten minutes.

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