Brinjal Pori Kuzhambu

Ingredients:

Brinjal	4 – 5 small to medium
Onion	1 small
Sour Tomato	1 small
Garlic	3 cloves
Red chilli/Coriander powder mix	2 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Turmeric	1/8 tsp
Salt	to taste
Sambar powder	½ tsp
Tamarind	½ small lemon size
Oil	1 tbsp

Ingredients for Tempering:

Onion	1 small
Curry leaves	6 – 8
Mustard	1/8 tsp
Thalippu Vadagam	little (optional)
Red chilli-Coriander powder mix	½ tsp
Oil	1 - ½ tbsp

Method:

1. Cut each Brinjal into 4-6 pieces and soak it in salt water (add little salt in a bowl full of water). Soak Tamarind in 1 cup of water for 10-15 minutes. Squeeze and strain the water.
2. Chop Onion into fine pieces and Garlic into small pieces. Cut Tomato into cubes (4-6 pieces).
3. Add Turmeric, Red chilli-Coriander powder mix and salt with one more cup of water to Tamarind water. Mix and keep aside.
4. Heat a kadai with 1 tbsp of oil. Add chopped onion and fry till dark pink. Add Garlic pieces and Tomato, saute till half-cooked. Now add Brinjal pieces and fry in high flame for few minutes.
5. Now add Tamarind-Spice mixed water, mix and allow to boil. Lower the flame, cover and cook for 10-15 minutes or till Brinjal turns into soft (do not over cook).
6. This dish should be watery. Adjust water according to that. Check salt and adjust if needed. Add Sambar powder and mix. Bring to a boil and switch off the flame. Kuzhambu is ready.
7. Now Temper the kuzhambu : Chop Onion into thin slices. Heat a small kadai with oil. Add Mustard and allow to splutter. Now add Thalippu Vadagam if using and fry for a second. Add sliced onion and Curry leaves. Fry till golden brown. Lower the flame and add Red chilli-Coriander powder. Immediately pour into the kuzhambu and mix well. Cover with a lid. Brinjal Pori Kuzhambu is ready.

This dish will be very light and tasty when served with hot rice along with pappad. Instead of Brinjal can use Raddish, Ladies-finger or Drumstick.