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

www.indianrecipes65.com

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