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.
This came out soooo good. Perfect tangy, spicy side dish..