Ingredients

• Small, round, tender eggplant - 10-12 (cut into 4 with or without stem)
• 1 cup - Peeled, small onions
• 1 cup - Chopped, tomato
• Peeled, garlic pods - 20
• 1.5 tbsp - Tamarind paste - soaked in water
• For masala powders:
• 1/4 tsp - Turmeric powder
• 2-3 tbsp - Kuzhambu milagai thool or sambar powder to taste
• Salt to taste
• 1.5 cups - Water as required
• For Seasoning:
• 2 tbsp - Sesame oil
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Fenugreek seeds
• 1/4 tsp - Cumin
• 2 - Red chilli
• 8-10 - Curry leaves.

How to Make Ennai kathirikai kuzhambu - Eggplant gravy

• Heat oil in a pan or a kadai on medium heat and saute the eggplant for 1 min.
• Now reduce the heat, cover the pan and cook the eggplant for 6-8 mins until it softens.
• Remove and keep it aside.
• Now heat 1 tbsp of oil and splutter the mustard seeds. Then add the remaining ingredients for seasoning and saute for 30 seconds.
• Add the onions and saute until pink then add garlic and saute for 1-2 mins.
• Now add the eggplant and mix well. Add the chopped tomatoes and saute until they soften or the oil leaves the side of the mixture.
• Add all the masala powders and the tamarind water and mix well.
• Now add the remaining water and salt to taste and let it boil.
• Cook until the gravy thickens or the oil separates from the gravy.
• Serve hot with steamed rice with kutoo and thogayal.
• Recipe courtesy: Sara's Yummy Bites.