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.

Method:

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

Recipe courtesy of Saraswati