Coriander, Chilli, Turmeric, Fennel

Recipe: Ennai Kathirikkai Kuzhambu (To serve 4) – Ingredients: Purple Brinjal (small) – 250 g, Melam Ennai Kathirikkai Kuzhambu Masala 3 – 4 tbsp, Gingelly oil – ½ cup, Mustard – ½ tsp, Fenugreek – ¼ tsp, Red chilli (whole) – 3 nos, Curry leaves – 10 g, Shallots – 15 nos, Garlic cloves – 12 nos, Tomato – 2 nos, Salt to taste, Tamarind pulp – 3 tbsp, Water – 2 cups (1 cup is 150 ml).
Method:

• Slit rounded ends in the brinjal like a cross.
• Heat oil in a pan, fry brinjal until colour changes.
• Remove with a slotted spoon and set aside.
• Add mustard, fenugreek, red chilli and curry leaves.
• When they start to splutter, add shallots and garlic.
• Sauté until brown.
• Add Melam Ennai Kathirikkai Masala and then tomatoes.
• Add salt to taste.
• Cook until tomatoes are soft.
• Add tamarind pulp and water.
• Cook well and add fried brinjal.
• Cook until oil ooze out.
• Garnish with chopped coriander leaves and serve hot.