Ingredients

• Brinjals – 10
• Chana dal – 1 tbsp
• Urad dal – 1 tbsp
• Kashmiri Red Chillies – 4
• Coconut – 1
• Small Onion – 12
• Tomatoes – 2
• Mustard seeds – 1/2 tsp
• Coriander seeds – 1 tbsp
• Cumin seeds – 1/2 tsp
• Black pepper – 1/4 tsp
• Tarmarind – 1 lemon size
• Fenugreek seeds – 1/4 tsp
• Poppy seeds – 2 tbsp
• Turmeric powder – 1/4 tsp
• Asafoetida – A pinch
• Curry leaves – Few
• Salt – Required

How to Prepare

Total Preparation time: 10-20 minutes

1. Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
2. Slice onion into small lengthwise pieces, chop tomatoes, grate coconut, grind water, extract milk from it and keep aside
3. Take a pan, heat 2 tsp oil and add cumin seeds followed by urad dal, chana dal
4. Fry it for 2 minutes then add coriander seeds, red chillies, black pepper
5. Add fry it for 3 minutes then add fenugreek seeds, poppy seeds and fry for 3 minutes
6. Then add grated coconut and grind them like a paste and keep aside
7. Take a pan, heat oil then 1/4 tsp add mustard seeds,
8. Once it crackle, add curry leaves, pinch asafoetida
9. Take brinjal, clean it and slit in the base of the brinjal
10. Fry it in low flame for 5 minutes till it colour changes and keep aside
11. Take a pan, heat oil in it, add mustard seeds,
12. After crackle, add onions saute it till it becomes translucent
13. Add tomatoes and saute it till mushy
14. Then add oil roasted brinjal and then add turmeric powder
15. Mix them well and then add red chilli powder and prepared masala paste and mix it gently for 5 minutes
16. Add tamarind syrup and 250ml water and mix it well
17. Close the lid and cook them for 10 minutes in low flame
18. Open the lid, check the water consistency and also check oil separated inside brinjal
19. If the gravy is thinker, add water and cook for 5 minutes in low flame
20. Finally turn off the flame and garnish with coriander leaves
21. Now the delicious Enaikathirikai Kulambu is ready for serve