Brinjal Puli Kuzhambu

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.

2. 2

   Prepare brinjal: Wash 4-5 small purple brinjals. Cut into quarters leaving the base intact so they hold their shape.

3. 3

   Make spice paste: Blend 2 tbsp coriander seeds, 1 tbsp chana dal (dry roasted), 4 dried red chillies, 4 garlic cloves and half cup fresh grated coconut with a little water to a smooth paste.

4. 4

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 10 sliced shallots and curry leaves.

5. 5

   Fry shallots until golden: Cook shallots on medium heat 8 minutes until deep golden.

6. 6

   Add spice paste: Add the ground spice paste. Fry on medium heat 5-6 minutes until oil separates.

7. 7

   Add tamarind water and brinjal: Pour tamarind water. Add brinjal pieces and salt. Bring to a boil.

8. 8

   Simmer: Cook on medium-low heat 12-15 minutes until brinjal is completely tender and sauce is thick.

9. 9

   Check oil: Sesame oil should float on the surface — this is the sign the kuzhambu is ready.

10. 10

    Serve: Adjust salt. Brinjal puli kuzhambu is a classic Tamil Nadu curry. Serve with steamed rice, papad and a dry poriyal.