Ingredients :
1. Brinjals / Kathirikai – (make two cuts by retaining their stem)
2. Onion / Vengayam – 1 cup
3. Tomato / Thakkali – 1 cup
4. Grated Coconut – Thuruviya Thengai – 1/2 cup
5. Curry Leaves / Karuveppilai- 6/7
6. Dried Red Chili’s / Kaaintha Milagai – 6/7
7. Ginger and Garlic / Inji and Poondu
8. Coriander / Dhania – 2 Ts
9. Split Black Gram / Urad Dal / Ulundu – 2 Ts
10. Cardamom / Elaichi / Yelakkai
11. Cloves / Krambu
12. Dagad Phool / KalPasi
13. Aniseed / Sombu
14. Mustard / Kaduku
15. Cumin Seeds / Seerakam
16. Asafetida / Asafoetida
17. Sambar Powder
18. Turmeric Powder / Manjal Thool
19. Tamarind water – 1/2 cup
20. Oil / Yennai
21. Salt
Method :
1. Take a pan add oil and heat it, add brinjals and fry them well, until their skin shrinks, keep it aside
2. Now take another pan, add oil and heat it, add ingredients like cardamom, cloves, aniseed, dagad phool, coriander, dried red chili’s, ginger, garlic, urad dal, let it splutter. Then add onions and saute them for 2-3 minutes, now add tomato’s and grated coconut, saute them well for another 2 minutes
3. Grind the above sauteed ingredients to a fine paste and keep it aside
4. Take a pan add oil and heat it, add ingredients like cumin seeds, mustard, asafetida, turmeric powder, curry leaves, let it splutter. Then add the grinded paste, mix well and cook
5. Now add sambar powder, tamarind water, and little sugar (optional), mix and let the curry cook
6. When you can see some bubbles popping on the surface of the curry add the previously fried brinjals, add salt and mix them well
7. Cook until you can see oil separating from the curry, garnish with coriander leaves, the recipe is ready