Egg Plant Gravy in Tamarind Juice recipe (Katharikkai Pulikuzhambu)

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INGREDIENTS:
  • Large egg plant - 1
  • Tomatoes - 2
  • Onion - 1/2
  • Garlic - 10 pods
  • Tamarind - 1 small lemon size
  • Turmeric - 1/4 teaspoon
  • Coriander powder - 1 tablespoon
  • Chili powder - 1 tablespoon
  • Salt to taste
  • Oil - 2 tsp
  • Mustard seeds - 1/4 teaspoon
  • Curry leaves - 5 to 10
  • Water - 1/2 cup
PREPARATION:
  1. Wash and chop the vegetables into medium size pieces.
  2. Soak the tamarind in warm water for 5 minutes and squeeze and take the juice. 
  3. Heat a pan. Pour 1 tsp oil.
  4. Drop the onions and saute for 10 seconds.
  5. Add tomatoes. Mix well.

  6. Add garlic and mix well. Let it cook in medium flame for 5 minutes.
  7. Add  turmeric powder, chili powder and coriander powder, salt and mix well.
  8. Add the egg plant.
    Mix well.
  9. Add water and the tamarind juice.
    Mix well and bring to a boil.
  10. Simmer for 15 to 20 minutes until gravy thickens.
  11. Transfer to another bowl.
  12. Pour 1 tsp of oil in a hot pan. Add mustard seeds. Once it splutters, add curry leaves.
  13. Pour over the gravy and mix well. Ready to serve with hot rice