Brinjal Masala/gravy

Brinjal Masala/gravy -Side dish for Pulao and Coconut rice
Serves -4

Ingredients needed

Brinjal - 4 medium size (cut lengthwise)
Shallots/small onion - 15
Tomato -1
Garlic cloves - 10
Tamarind - small lemon sized ball
Chilli powder -3/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt as required

For grinding (raw)

Coconut -1/4 cup
Whole black pepper - 10
Cumin/jeera seeds - 1/4 tsp

For the seasoning

Oil- 3 tbsp
Mustard -1 tsp
Fenugreek seeds(vendhayam) - 1/2 tsp
Curry leaves - few

Preparation

Peel onion and garlic and cut it into half if it is too big.

Grind coconut, pepper and jeera to a fine paste and keep it aside.

Soak tamarind in warm water, extract the juice and discard the pulp. (the tamarind extract should not be thick but should be a little watery)

Method

Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, small onions and garlic. Saute nicely till onions turn pink.

Then add 1 chopped tomato and fry for a few more seconds.

Add brinjal, turmeric powder, chilli powder, coriander powder, salt and saute for a few minutes.

Add tamarind water and when it starts boiling, simmer and let is cook in low flames till it becomes slightly thick.

Then add the grounded paste and cook for a further 2-3 minutes.

Garnish with coriander leaves.

Note -Use less tamarind for this dish and not as you use for kulambu.

This masala is a fantastic side dish for Coconut rice .You can try this brinjal masala for other mildly spiced pulao also which does not have tomato base.