Ennai kathirikkai kuzhambu - eggplant curry

Ingredients

• Purple Brinjal - 1/4k
• Onion - 2
• Tomatoes - 2
• Tamarind - small lemon size ball
• Chilly+ coriander powder - 4 teaspoons
• Turmeric powder - 1/2 teaspoon
• Garlic - 10cloves (optional)
• Coconut grated - 2 tablespoons
• Gingely oil - 3 tablespoons
• Mustard + urad dal - 1 teaspoon
• Fenugreek seeds - 1/2 teaspoon
• Curry leaves - few

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Preparation

• Grind coconut to a fine paste and keep aside. Heat gingely oil in a pan, add mustard+urad dal, curry leaves and finally fenugreek.
• When it begins to pop, add finely chopped onion, garlic cloves and saute until the onion is cooked.
• Add chopped tomatoes, cover the pan and cook until the tomatoes are soft.
• Add the whole brinjals ( slit like a cross half way through), stir and cook without covering the pan.
  
• When the brinjals are almost cooked, add chilly+ coriander powder, turmeric powder, salt and stir well.
• Add a cup of water and the tamarind soaked in water and bring to a boil.
• Add ground coconut paste, mix well and cook on low heat for few minutes or until the oil floats on the surface of the curry.
• Garnish with curry leaves and serve hot with white rice.