Ingredients

• 4 - brinjals
• 10 - small onions
• 10 pods - garlic
• a few curry leaves
• 1 tbsp - mustard seeds
• 4 - red chilli
• 2 tbsp - sambar powder
• 1 tbsp - coriander powder
• 2 oz - tamarind water
• 3 tbsp - oil
• 2 cups - water
• salt to taste

How to Make Brinjal Vathakuzhambu (Brinjal Curry)

• Heat a thick bottomed vessel and pour oil.
• Fry the mustard seeds, garlic cloves, curry leaves and red chillies with the small onions.
• When the onions turn golden brown, add the brinjals and saute until they are well cooked and the oil starts to separate.
• Add sambar powder, coriander powder and water. Close the vessel with a lid and cook on medium flame.
• After 20 minutes, check if the brinjals got cooked properly.
• Add salt, pour tamarind water and bring the mixture to boil for 2 minutes. Then cook on high flame for about 5 minutes so that the gravy thickens. Serve hot.