Ingredients

• 1 big lemon sized - tamarind
• 1 tsp - chilli powder
• 1 tsp - coriander powder
• A pinch - turmeric powder
• 1/2 tsp - mustard
• 1 tsp - jeera
• 1/2 tsp - fenugreek
• 50 g - small sized onion
• 10 cloves - garlic
• 200 g - brinjal
• 10 curry leaves and coriander leaves sliced
• Salt - to taste

How to Make Brinjal Puli Kozhambhu

• Soak the tamarind in warm water for an hour. Mash to get a thick liquid and strain the juice
• Add salt, chilli powder, coriander powder and turmeric powder
• Slice the onions and tomatoes. Split the brinjal into four pieces
• In a kadai, add 3 tsps of oil and heat it. Add mustard seeds. When it splutters, add jeera and fenugreek.
• Then fry the onions and tomatoes
• In another kadai, fry brinjal with a little oil for 3 mins
• Add the fried onions and brinjal to tamarind liquid. Boil until the brinjal is done
• Garnish with coriander leaves