Yennai Kathirikkai / Baingan Curry / Puli kulambu

Ingredients:

Brinjal / Egg plant – 6, small sized

Onion – 1, chopped

Garlic cloves – 5 to 6

Oil

Mustard seed – 1 tbsp

 Methi / Fenugreek seeds or powder – ½ tsp

Rice / Channa dal – 1 tbsp, roasted in little oil (to create consistency)

Tamarind water – lime sized tamarind soaked in a cup of water , extracted

Turmeric powder

Coriander powder – 2 tbsp

Cumin powder – 1 tbsp

Chili powder – as per preference

Coconut milk (fresh coconut pieces ground into smooth paste with water) – 3 or 4 inch length of coconut piece would be enough

Hing

Salt

Instructions:

• ·         For the masala paste – In little oil in a kadai fry onion until its slightly brown, along with it add garlic cloves, Coriander powder, cumin powder, chili powder, roasted Rice and grind it with little water until smooth – keep aside
• ·         Make 2 slits across the bottom of the brinjal in such a way that it should be  whole brinjal but slit into 4 at the bottom
• ·         Heat oil in a kadai, add mustard seeds, hing and Methi seeds – roast for a min or 2
• ·         Toss the brinjals in the oil till the sides are brown
• ·         Add the masala paste, salt and tamarind water to it and let it boil for few mins
• ·         When the brinjal is almost done, add the fresh coconut milk, mix well and boil for few mins
• ·         Serve hot with steamed rice and Fried Papad – my favorite combo