Ennai kathirikkai kuzhambu - eggplant curry

Name: Ennai kathirikkai kuzhambu - eggplant curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

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.