Ennai Kathirikkai Kuzhambu ( Oil Roasted Eggplant Curry)

Ingredients:-

• Whole Eggplant- 4 nos
• Small onion - 6 or 8 nos
• Tomato - 1 
• Green chillies - 3 nos
• Garlic pods - 4 or 6 nos
• Mustard seeds - 1 tbsp
• Curry leaves - few
• Tamarind juice  - 1/2 cup
• Sambar powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Salt as needed
• Sesame oil - 1 tbsp
• Oil - 2 tbsp

Masala to Grind:-

• Pepper corn - 1 tbsp
• Bengal gram l/kadala parupu - 2 tbsp
• Coriander seeds - 2 tbsp
• Red chilli - 1
• Shredded coconut - 3 tbsp

Preparation:-

1. To Make Masala:-

• Dry roast the pepper corn, bengal gram, coriander seeds, red chilli and shredded coconut. Let it cool and grind the mixture into fine paste. Keep it aside.   

2. To Roast Eggplant:-

• Wash brinjal and cut the stem off and slit brinjal into 4 keeping the bottom portion in tact.

• Heat sesame oil and fry the eggplants until it becomes tender. Keep it aside.

3. To make curry:-

• Heat oil in a pan. 
• Add mustard seeds, curry leaves, green chillies and garlic pods. Saute  for a couple of minutes.
• Add chopped onion, tomato and  salt until it becomes translucent. 

•  Now add ground paste,  turmeric powder, sambar powder, tamarind juiceand  1/2 cup of water. Mix well and saute for 2 to 3 minutes over medium heat. 

• Bring it to a boil over medium heat and turn off the heat. 

• Serve hot with Steamed rice.