Brinjal Curry (Tamil Nadu Cuisine)

Ingredients

• Brinjals - 12 small size
• Tamarind - big gooseberry size
• Tomato - 1 big
• Shallots - 1/2 cup (Chopped)
• Curry leaves - 1 string
• Red Chillies - 2
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Cumin - 1/2 tsp
• Sambhar Powder - 1 tsp
• oil - 5 tbsp
• Salt for taste

To Fry & Grind (for the masala)

• Cumin Seeds - 1 tsp
• Corriander seeds - 1 1/2 tsp
• Garlic - 4
• Shallot- 10 medium size 0r 15 small size
• Curry leaves - 1 stings
• Red Chillies - 5
• Pepper Corns - 1/2 tsp
• Chana Dal - 1/2 tsp
• Coconut - 1/4 Cup+2 tbsp

Method

• Fry all the masala ingredients with little oil and grind it.
• Slit the brinjals into quarter by keeping the bottom in tact
  
• Soak the tamarind in hot water & keep aside.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, cumin, red chillies, curry leaves one by one.
• Add shallots and fry for a minute.
• Now add the brinjals and fry till it is half cooked and the onions become brown in color.
• Add in the tomatoes & fry till it becomes mashy.
• Add salt & sambhar powder.
• Stir in the tamarind water & allow it to cook for 5 minutes.
• Add the grinded masala & mix well.
• Add water if needed.
• Cover & cook till the raw smell leaves the gravy.
• Remove it from flame when the gravy becomes thick.

Tips for the recipe - Instead of using refined oil you can also use gingerly oil.This kind of curry taste good when you give more oil & more frying. Don't over fry the masala ingredients.