Kathirikaai Kara kozhambu/Brinjal curry

Ingredients:

• Brinjal - 6 (small, sliced)
• Onion - 1 (small, chopped)
• Tomato - 2 (medium, chopped)
• Garlic cloves - 3
• Tamarind - 1/2 of lemon size
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Asafoetida - a pinch
• Curry leaves - 4 to 5
• Mustard seeds - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp

To Grind:

• Coconut - 4 tsp
• Cashew - 5
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Pepper seeds - 1/2 tsp
• Garlic - 2 cloves

Method:

1. Soak the tamarind in water for 15 mins and take the juice.
2. Grind the items under "To Grind" to smooth paste.
3. Add oil to the heated pan. Splutter mustard seeds. Add fenugreek seeds, curry leaves, garlic cloves and fry for a minute.
4. Add in the chopped onion, turmeric powder and cook till onion turns translucent.
5. Add the chopped tomatoes and cook till tomatoes become mushy.
6. Add the sliced brinjal and cook till brinjal skin turns light brown in color.
7. Add coriander powder, red chilli powder, salt and cook for a minute.
8. Now add in the ground paste and cook for a minute or two.
9. Add tamarind juice and cook till the raw smell goes away and curry becomes thick.
10. Serve with hot plain rice.