Ennai Kathirikkai Kuzhambu

INGREDIENT – To serve 4 persons

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)

COOKING 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.