Ennai Kathirikkai Kuzhambu:

Select 5-6 brinjals which are small and tender(when pressed with the finger, we should feel it soft).
Slit them into 4 slices so that each one should be a whole one and keep them immersed in water.
Soak tamarind in warm water.


1 -small onion sliced
1- tomato sliced
4-5 red chillies(add more according to your taste buds)
2 tbsp -whole dhaniya
1 tbsp -cumin
Fry all these 5 ingredients in little oil .Grind this into a fine paste.

Extract juice from the tamarind as a thick paste(not too watery)

Heat a generous quantity of gingelly oil in a pan.
Add 1 tsp vadagam(which gives more flavour).Otherwise add 1/2 tsp mustard, 1/4 tsp urad dal, 1/4 tsp fenu greek seeds, 1/4 tsp asafoetida and 1/2 finely chopped onion.
Add brinjals (draining it completely) .
Add 4-5 garlic cloves(peeled).
Add 1/2 tsp turmeric powder.

Fry till the brinjals become brown.
Add tamarind paste and the ground paste.
Simmer the stove and cover the pan with a lid.

When the brinjals are cooked well add salt and coconut paste.
Boil till oil comes out separately.
Add 1 sprig of curry leaves and remove from the fire.


This goes along with plain rice and with any vegetable kootu.