ENNAI KATHIRIKKAI KULAMBU

ENNAI KATHIRIKKAI  KULAMBU / BRINJAL GRAVY

Ingredients:
Brinjal - 10
Gingerly Oil - 4 tbl spoon 
Mustard Seeds - 1 t spoon 
Fenugreek - 1/4 t spoon 
Curry Leaves - 2 spring 
Garlic - 10
Small Onion - 10 chopped 
Salt as needed 
Chilly Powder - 1 1/4 t spoon 
Coriander Powder - 1 t spoon 
Turmeric Powder - 1/4 t spoon 
Cumin Powder - 1/2 t spoon 
Pepper Powder - 1/2 t spoon 
Asafoetida - 1 pinch 
Tamarind - 1/2 lemon sized 
Coriander Leaves - 2 tbl spoon 
To sauté and grind
Garlic - 10
Small Onion - 10
Tomato - 1
Coconut - 2 tbl spoon 
Ginger - 1 small piece 

      Soak tamarind in water for 1/2 an hour.
      Cut the stem part of the brinjal, slit into 4 and check for worms.
      Add 2 tbl spoon oil and roast the brinjal in medium flame until 1/2 cooked.
      Remove in a plate and keep aside.

        Sauté the items to grind in low flame until soft.

      Add water and grind to a smooth paste.
      Heat 2 tbl spoon oil in a pan and allow mustard seeds to splutter.
      Add curry leaves, fenugreek seeds, asafoetida, garlic, onion and sauté until soft.

      Add chilly powder , coriander powder , turmeric powder , salt, cumin powder, pepper powder and mix for a minute.

      Add the ground paste with 1/4 cup water, cook covered and simmer until the gravy releases oil.

      Now add the roasted brinjal and simmer until the brinjal gets cooked completely.

      Garnish with chopped coriander leaves and enjoy ENNAI KATHIRIKKAI gravy with rice.