Ingredients
- Small Brinjals sliced into thin pieces- 5
- Pearl Onions Sliced(Kunjulli) – 4
- Grated Coconut-1/2 cup
- Tamarind -small lemon sized
- Red Chilly Powder – 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder -1/2 tsp
- Pepper Powder -1/2 tsp
- Turmeric Powder-1/4 tsp
- Asafoetida(Kaayam)- a pinch
- Fenugreek Powder(Uluvappodi)- a pinch
- Mustard Seeds – 1/2 tsp
- Curry Leaves – a few
- Whole red chillies – 2
- Salt – to taste
- Oil – as needed
Directions
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Soak tamarind in 1/2 cup of warm water for 1/2 an hour.Discard the tamarind ball after squeezing it well .Keep the extract aside.Heat 1 tsp of oil in a small pan and saute coconut till light brown.Add chilly powder,coriander powder,cumin powder,pepper powder and turmeric powder and stir fry till it gives an aroma.Be sure to simmer it, thus preventing masalas from getting burned.Keep aside and cool.Grind it to a smooth fine paste.
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Heat 2 tbsp of oil and add mustard seeds,curry leaves and whole red chillies and allow it to splutter.Add shallots,asafoetida,salt and fenugreek powder into it .Stir well for a while.Then add brinjal pieces and saute for 4-5 minutes on a medium heat.Add tamarind extract into it and cook the brinjal pieces using it.If necessary add water.When the brinjal pieces are well done,add the ground paste into it and simmer for furthur 4-5 minutes.Serve hot with rice.