Kathirikai Puli kulambu

Ingredients:

4 Small Purple brinjal

10 small onions (shallots) peeled and halved

5 cloves of Garlic (peeled and quartered)

4 strands of curry leaves

2 Tomato (quartered)

2 Green chillies (Slit)

1 small lime size tamarind ball

1/4 tsp Fenugreek seed

1/2 tsp Mustard seed

2 tbsp Sambar powder

1 tbsp Coriander powder

1 tsp grated Jaggery

3 tbsp coconut milk

2 tbsp Gingerly oil

Salt to taste

Method:

• Soak the tamarind in a cup of warm water for 15 mins, mash the pulp and strain the water.
• Heat the oil in a wok and splutter the mustard and fenugreek seeds. Then add garlic, onion, curry leaves and chillies. Stir fry for few mins.
• Then add the brinjal, salt, sambar and coriander powders. Fry till the oil separates from the masala. Keep on low flame.
• Now add the tomatoes. Fry for few minutes. Add the strained tamarind water and cover the pan.
• When the brinjal is cooked tender, add the grated Jaggery and coconut milk and cook for 5 more mins on low flame.
• Serve the spicy tangy Kathirikai Puli kulambu with plain rice, Beans poriyal and pappadam.