BRINJAL KARA KUZHUMBU/ KATHIRIKKAI KARA KUZHUMBU

INGREDIENTS:
Brinjal - 100g
Shallots - 10
Garlic cloves - 10
Tomato - 1 (small)
Tamarind - gooseberry size
Sambar powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Jaggery - 1/2 tsp
Coconut milk - 1/4 cup(using 1/2 cup grated coconut)
Salt

To grind
Coriander seeds - 2 tsp
Bengal gram - 2 tsp
Toor dhal - 2 tsp
Red chilly - 1
Poppy seeds - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek - 1/4 tsp
Curry leaves - 1 leaflet 
Gingelly oil - 3 tsp
Asafoetida - 1/2 tsp

METHOD:
1. Dry roast all the ingredients given to grind, allow to cool and make a paste.
2. In a tawa, heat oil, add mustard and cumin. After it splutters add fenugreek, curry leaves and asafoetida.
3. Add shallots/small onions, garlic and saute well till the onions turns transparent.
4. Add chopped brinjal and tomato and stir well till the brinjal is half cooked and the tomato turns juicy. Add a pinch of salt to fasten cooking.
5. In a bowl, extract 1/2 cup tamarind juice , mix sambar powder, tumeric, salt and add to the veggies and allow to boil and cook on medium flame till the raw smell goes off. 
6. Add the paste and cook for a few minutes. Add water if the gravy is thick.
7. Add coconut milk, jaggery, mix well and switch off the flame. Taste for salt. Do not over boil after adding coconut milk.
8. Tasty Brinjal kara kuzhumbu is ready to be served with Hot rice.

Note:

• Instead of coconut milk, 1/4 cup grated coconut can be added along with the ingredients given to grind. 
• If coconut is to be avoided, lessen the sambar powder accordingly.