Small Kathrikai / Eggplant (Green or Purple) - 6
Shallots / Pearl onions - 10
Green chili - 2
Round Red chili - 2
Tomato - 2
Grated Coconut - 2 tbsp
Cumin seeds - 2 tsp
Mustard - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Pepper - 1/2 tsp
Curry Leaves - 2 strand
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chili powder - 2 tsp
Sambar powder - 2 tsp
Tamarind - small piece (grape size)
Gingelly oil - 3 tsp
Jaggery - pinch
Salt
Oil
Method:
Tip of the day: Before cooking the eggplants, slice them and place them in a bowl with water mixed with a spoon of milk. The eggplants will keep their color without blackening.
Slit eggplant into quarter and soak in water with salt and turmeric powder for 15 mins. Soak tamarind in water and squeeze the pulp, add turmeric powder, red chilly powder, coriander powder and sambar powder. Grind coconut, 1 tsp cumin and tomato to paste.
Heat a kadai, add oil and mustard, 1 tsp cumin, fenugreek, pepper, curry leaves, slit green chilly, red chilly, shallots, eggplant and fry till its skin shrinks, add tamarind paste mix and ground coconut paste. Cover and cook for 20 minutes . Switch off stove add jaggery, drizzle gingelly oil on top and stir. Server with white rice and papad.
Tip of the day: Before cooking the eggplants, slice them and place them in a bowl with water mixed with a spoon of milk. The eggplants will keep their color without blackening.
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