Kathirikkai (Brinjal) Kara Kuzhambu

Ingredients (Serves 4)

1. Kathirikkai / brinjal – 1 medium-large, cut into pieces

2. Gingelly oil – 2.5 tbsp

    Mustard  seeds – 1/2 tsp

    Fenugreek seeds – 1/4 tsp

    Dried red chilly – 1

    Curry leaves – A few

    Chana dal – 1 tsp (optional)

    Hing – 1 pinch

3. Onion – 1/2 cup, chopped

    Garlic – 3 small, chopped

4. Tomato – 2 small, chopped

5. Turmeric powder – 1/4 tsp

    Sambar powder – 1.5 tsp

    Chilly powder – 1/2 tsp

6. Tamarind – Small goose-berry sized (Soak it in 1/2 cup hot water and squeeze out its juice)

7. Hot water – 1 cup

8. Jaggery – 1/4 – 1/2 tsp

9. Gingelly oil – 1 tsp

10. Salt – To taste

Method

Heat 2.5 tbsp gingelly oil in a deep pan at medium-high heat. Splutter mustard seeds and fry fenugreek seeds, dried red chilly, curry leaves, chana dal and hing. Add chopped onion and garlic. Saute until onion turns transparent. Add chopped tomatoes and saute until they turn soft.  Add the brinjal pieces, turmeric powder, sambar powder , chilly powder, enough salt and saute for 2 minutes. Add the tamarind juice and 1 cup hot water. Bring to a boil and cook covered for 10 – 12 minutes until the brinjal pieces turn soft. Add a tsp of gingelly oil and a few curry leaves. Switch off. It tastes best after a couple of hours. Serve with rice and other side-dishes.