Ingredients

• Potatoes - 1/2 Kg.
• Brinjals - 1/2 Kg.
• Tamarind - 1 lime-sized ball.
• oil - 3-4 tbsp.
• Mustard - 1 tsp.
• Sambar onions - 1/2 cup, peeled.
• Garlic - 4 cloves, crushed.
• Ginger - 2 cm, crushed.
• Curry leaves.
• tomatoes - 2, chopped.
• Curry powder - 2 tbsp or to taste| Salt - to taste| For Curry Powder (dry roast and grind):
• Red chillies - 20.
• Coriander seeds - 2 tbsp.
• Turmeric root - one small piece.
• Fennel - 2 tsp.
• Black pepper corns - 1 tsp.
• Bengal gram (channa) dal - 4 tbsp.
• A few sun dried curry leaves.

How to Make Potato and Brinjal Kuzhambu

• Peel and cut potatoes into 6-8 pieces each, lengthways.
• Cut brinjals to match potato pieces.
• Soak tamarind in 2 cups of water and extract the juice.
• Heat oil in a pan, add mustard.
• When it splutters, add curry leaves and onions. Fry till onions are light brown.
• Add garlic and ginger and fry till fragrant.
• Add potatoes, brinjal and salt. Add 1 cup of water, cover and simmer till they are cooked.
• Add tomatoes, curry powder and tamarind extract.
• Simmer without covering till the gravy thickens.