BRINJAL ENNAI KULAMBU (THICK VERSION)

BRINJAL ENNAI KULAMBU

500 gm brinjal cut into wedges

20 gm tamarind,squeese in 11/2 cup water.

2 tbsp sugar

Salt to taste

Oil

Grind into a paste:

80 gm roasted coconut

20 gm cashew nuts

1 tsp cumin

1 medium onion

2 tbsp coriander powder

1 tbsp chili powder


For tempering

1 tsp mustard seeds

1 tsp ulutham parupu

1 stick cinnamon

2 pieces star anise

1 stalk kari leaves

1 big onion,finely sliced

4 garlic,pounded

2 cm ginger,pounded


1. Heat oil and add in the mustard seed, ulutham parupu,cinnamon,star anise,kari leaves. Then add in the onion and fry until light brown add in the garlic and ginger paste stir fry until the raw smell disappear.

2. Add in the grind paste and mix well. Add in the tamarind water mix well then add in the salt and sugar. Add in the brinjal and mix well. Cover and let it cook over a low heat until. The gravy is thick and the brinjal is cooked. Serve with rice.

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