Ennai kathirikai kulambu recipe (1)

INGREDIENTS:

1. Egg plant (brinjal) - 1/4 kilogram
2. Chopped Shallot (samabar onion) - 10 count
3. Chopped Onion - 1
4. Chopped Tomato - 1
5. Tamarind - small lemon size or as needed.
6. Vadagam - 1 teaspoon (tsp.)
7. Garlic clove - handful
8. Curry leaf - 1 sprig
9. Chili powder - 1 teaspoon (tsp.)
10. Kulambu masala powder - 3 teaspoon (tsp.)
11. Turmeric powder - 1/4 teaspoon (tsp.)
12. Shredded coconut - from 1/2 coconut
13. Sesame oil - 4 teaspoon (tsp.) + 5 teaspoon (tsp.)
14. Salt - as needed
15. --------------------------------------------
16. -- Dry roast and powdered --
17. ----------------------------------------------
18. Bengal gram - 1 teaspoon (tsp.)
19. Cummin seed - 1 teaspoon (tsp.)
20. Black gram - 1 teaspoon (tsp.)
21. Fenugreek seed - 1 teaspoon (tsp.)
22. Dry chili - 5

PREPARATION:

1. Slit the Egg plant (brinjal) into 2 pieces if small or 4 if they are big.
2. Soak tamarind in water and get a thick tamarind juice.
3. Roast the shredded coconut until they become golden brown. Grind this to a thick paste by adding little water as possible.
4. Heat a pan dry roast the ingredients under the section "-- Dry roast and powdered --" and powder them.
5. In a pan head 2 teaspoon (tsp.) oil. Now add the Egg plant (brinjal) and roast for few minutes and keep them aside. In the same pan heat 5 teaspoon (tsp.) add vadagam, garlic, curry leaves and sauté.
6. Now add chopped shallot (sambar onion), onion and sauté until they become translucent.
7. Now add chopped tomato and sauté until oil separates.
8. Now add roasted egg plant (brinjal), chili powder, Kulambu masala powder, turmeric powder, salt and sauté until the raw smell.
9. Now add tamarind juice. Boil and cook for 10 minutes.
10. Now add the coconut paste, 2 teaspoon (tsp.) oil, curry leaves. Cook for couple of minutes. Remove from heat and serve.

NOTES:

1. You can add soaked and boiled Mochai Kotta (hyacinth bean), Manathakkali (black nightshade) vathal.