Araichuvitta Kathirikai Kuzhambu /Masala Eggplant Curry

Ingredients:-

• Baby Brinjal/Egg plant - 5 or 6 nos
• Onion- 1
• Tomato - 1
• Green chillies - 2 nos
• Curry leaves - few
• Sesame oil - 2 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1/4 tbsp
• Garlic pods - 6 or 8 nos
• Tamarind - small lemon sized ball
• Turmeric powder - 1/4 tbsp
• Sambar powder - 2 tbsp
• Red chilli powder - 1 tbsp
• Vegetable oil - 1 tbsp
• Salt as needed

For Grinding:-

• Bengal gram/ kadala paruppu - 1 tbsp
• Urad dal - 1/2 tbsp
• Coriander seeds - 1 tbsp
• Cumin seeds - 1/4 tbsp
• Red chillies - 3 nos
• Coconut - 3 tbsp

Preparation:-

• Dry roast all the ingredients given under " For Grinding" until it turns golden brown in color.

• Allow it to cool and grind it to a fine paste. Set aside. 

• Soak tamarind in a water for few minutes and squeeze out the pulp. Set aside. 
• Combine tamarind juice, ground paste, red chilli powder, sambar powder, turmeric powder and salt in a bowl. Set aside. 

• Heat a pan with 1 tbsp of sesame oil and 1 tbsp of vegetable oil.
• Add mustard seeds and cumin seeds, when its splutter , add curry leaves, green chillies and garlic pods. Saute for a minute.

• Add chopped onion and tomato and fry till translucent.

• Add eggplant and saute for some more time.
• Add tamarind mixture and salt and mix well. 

• Cover with the lid and let it cook for 4-5 minutes or until the curry starts thickening.
• Finally add 1 tbsp of sesame oil and turn off the flame.
• Serve hot with steamed rice.