BRINJAL TANGY GRAVY(KATHIRIKAI KUZHAMBU)

This is the first brinjal recipe I am sharing in my blog. This gravy is usually prepared in Tamil Nadu more. They call it as Kathirikai Kuzhambu. You can also prepare this recipe using drumstick, ladys finger too. This gravy goes well with hot rice. Hope you all will give a try to this recipe and give your feedback.

Ingredients:
2-3 brinjals( purple or green)
1/2 cup small onions
1 tomato(finely chopped)
few curry leaves
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tbsp coriander powder
2 red chillies
pinch of hing
1 tsp powdered jaggery(optional)
small lemon size tamarind(soaked in 21/2 cup of warm water)
salt

Ingredients for Grinding:
1/2 onion finely chopped( if its large in size) or 1 onion( if its small in size)
2 tsp urad dal
3-4 red chillies
1 tbsp coriander seeds
1 tbsp grated coconut
1 tsp khus khus(poppy seeds)

Method:
1. In a pan add oil and fry all the ingredients separately mentioned under grinding. Fry onions until it turns light brown. Now grind all the fried ingredients in a blender.
2. In a pan add oil, mustard seeds, curry leaves, red chillies, hing. Once the mustard seeds splutters add small onions(chopped) and fry for 2-3 mins. Add 
tomatoes and fry until the tomatoes are cooked. Add chopped brinjals, turmeric powder, coriander powder and fry for 2-3 mins.
3. Add the tamarind extracted water, grinded mixture, salt and jaggery. Boil it in a medium flame until the brinjals are fully cooked and oil starts to separate. Switch off the flame and serve hot.
Enjoy with hot rice and paapad!!!