Brinjal Puli Kuzhambu

Ingredients

• - 250g brinjal
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
2. Prepare brinjal: Wash 4-5 small purple brinjals. Cut into quarters leaving the base intact so they hold their shape.
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. Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 10 sliced shallots and curry leaves.
5. Fry shallots until golden: Cook shallots on medium heat 8 minutes until deep golden.
6. Add spice paste: Add the ground spice paste. Fry on medium heat 5-6 minutes until oil separates.
7. Add tamarind water and brinjal: Pour tamarind water. Add brinjal pieces and salt. Bring to a boil.
8. Simmer: Cook on medium-low heat 12-15 minutes until brinjal is completely tender and sauce is thick.
9. Check oil: Sesame oil should float on the surface — this is the sign the kuzhambu is ready.
10. Serve: Adjust salt. Brinjal puli kuzhambu is a classic Tamil Nadu curry. Serve with steamed rice, papad and a dry poriyal.