Egg plant tamarind curry (kathirikai puli kuzhambu) recipe

INGREDIENTS:

1. Egg plant (Kathirikai) - 1/4 kilogram
2. Shallots (chinna vengayam) - 100 grams
3. Garlic - 10 cloves
4. Chili powder - 1 teaspoon (tsp)
5. Salt - to taste
6. Oil - 1/4 cup
7. --TO GRIND INTO PASTE--
   1. Fresh shredded coconut - 1 cup
   2. Poppy seed - 1/4 teaspoon (tsp)
   3. Dry chili - 3
   4. Coriander seed - 2 teaspoon (tsp)
8. --TO FRY IN OIL --
   1. Mustard seed - 1 teaspoon (tsp)
   2. Fenugreek seed (vendhayam) - 1 teaspoon (tsp)
   3. Asafoetida (Perungayam) - 1/4 teaspoon (tsp)
   4. Curry leaves - 5 (optional)
9. --TO MAKE THICK JUICE --
   1. Tamarind (puli) - 50 to 100 grams (depending on how sour you want)

PREPARATION:

1. Cut egg plant into vertical pieces. Clean the onions and remove the dry skin.
2. Grind coconut, poppy seed, dry chili and coriander seeds into fine pieces.
3. Soak the tamarind in a 1/2 - 1 cup of water for 30 min and make a thick juice.
4. Head oil in a pan add mustard seed and when it stop splattering add asafoetida, fenugreek seed and curry leaves and cook for 2-3 min.
5. Now add the shallot (onion), garlic and cook for 2- 3 min.
6. Now add the ground paste, tamarind juice, egg plant (kathirikai), salt and mix well and bring to boil. Add water if you need more curry or based on your thickness preference.
7. Now simmer and cook until the egg plant is cooked well. Now the curry is ready to be served

NOTES:

1. Simmer and cook based on your preferred thickness.