Kathirikai Puli Kulambu

 

Ingredients

    Brinjal - 5 small
    Tamarind - 1 gooseberry size
    Small Onion - 4 to 5
    Garlic - 4 cloves
    Dry red chilli - 4
    Curry Leaves – 1 Spring
    Fenugreek Seeds - 1 tbsp
    Cumin Seeds  - 1 tbsp
    Turmeric Powder - 1 tsp
    Urad dal  - 1 tbsp
    Bengal gram – 1 tbsp
    Salt  to taste
    Asafetida - a pinch
    Oil - 3 tbsp

Preparation

    Cut brinjal in to two halves and put into a pan, add water, salt, turmeric powder then leave it for boil on low flame. Once brinjal is 75% cooked transfer to other bowl.
    Soak tamarind and extract
    Heat oil in a pan and roast cumin seeds, fenugreek seeds, urad dal, bengal gram, garlic, dry red chilli one by one then grind to fine paste
    Heat oil in a pan with oil add mustard seeds, once it splutters add small onion, asafetida sauté well then add curry leaves sauté gently.
    Add boiled brinjals sauté gently and add the ground pastel
    Add tamarind extract, turmeric powder, and salt mix well. Add water if required.
    Once raw smell out from tamarind extract turn off flame.
    Serve hot with rice, idli or dosa