Palakkadan Vazhuthananga Puli

Ingredients (Serves 4 – 5)

Recipe courtesy – Slightly adapted from here

1. Eggplant / brinjal – 8 – 10, small sized

2. Gingelly / coconut oil – 2.5 tbsp

Mustard  seeds – 3/4 tsp

Fenugreek seeds – 1/4 tsp

Dried red chilly – 1

Curry leaves – A few

3. Shallots / kunjulli –  1/3 cup, quartered or chopped (depending on size)

Green chilly – 1, slit

4. Tomato – 1 small, chopped

5. Turmeric powder – 1/4 tsp

Kashmiri chili powder + regular chili powder – 1.5 tsp

Coriander powder – 2.5 tsp

Pepper powder – 1/4 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 or as required to balance the flavors

9. Salt – To taste

Method

1. Wash the baby eggplants well. Slit each eggplant into 4 lengthwise, keeping the crown and stem intact.

2. Heat 2.5 tbsp gingelly oil / coconut oil in a deep pan over medium-high heat. Splutter mustard seeds and fry fenugreek seeds, dried red chilly and curry leaves. Add shallots, little salt and green chilly, slit. Saute until shallots turn translucent. Add brinjal and stir for a few minutes. Add turmeric powder, chilly powder, coriander powder, pepper powder and enough salt. Cook for 2 minutes over low-medium heat. Add chopped tomato and cook for a few minutes. Add the tamarind juice and 1 cup hot water. Bring to a boil and cook covered for 15 – 200 minutes, stirring in between, until the brinjal pieces turn soft. The gravy should have a medium thick consistency and the brinjal should be a bit over-cooked (tastes best that way). Add 1/4 tsp jaggery to balance the flavors. Finally add a few curry leaves and 1 tsp coconut oil/gingelly oil. Switch off. It tastes best after a few hours. Serve with rice and mezhukkupuratti/thoran.