BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.
NEEDED:- SMALL BRINJAL - 250 GMS. SMALL ONION - 10 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, SALT - 2 TSP, TAMARIND - 1 LEMON SIZE BALL, SAMBAR POWDER - 2 TBLSPN, TURMERIC PWDR - 1 PINCH, OIL - 2 TBLSPN, MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK - HALF TSP EACH. ASAFOETIDA - 1 SMALL PIECE, CURRY LEAVES - 1 ARK.
METHOD :- WASH AND SLIT THE BRINJAL AT THE UPPER SIDE AND LOWER SIDE. PEEL THE SMALL ONION AND GARLIC. DICE THE TOMATO. SOAK THE TAMARIND IN 3 CUPS OF WATER WITH SALT. SQUEEZE THE PUREE AND ADD THE TURMERIC PWDR AND SAMBAR PWDR. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD CURRY LEAVES, SMALL ONION, GARLIC, TOMATO AND BRINJAL. SAUTE FOR 3 MINUTES. ADD THE TAMARIND PUREE AND BRING TO BOIL. SIMMER FOR 10 MINUTES COVERED WITH LID. ADD A PINCH OF SUGER OR JAGGERY BEFORE REMOVING FROM HEAT. SERVE HOT WITH PIPING HOT RICE, RIDGED GOURD KOOTU , CABBAGE PORIYAL & WITH PAPPADS.
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