Kathirikai Kara Kuzhambu (Spicy Brinjal Tamarind Curry)

A fiery tamarind-based curry from Tamil Nadu, this dish uses gingelly oil for tempering, which brings out the flavour of the spices and gives the gravy a silky texture.

Ingredients:

• 6-8 small brinjals (eggplants), slit

• 1 lemon-sized ball of tamarind, soaked in warm water

• 1 small onion, chopped

• 4-5 garlic pods, crushed

• 1 sprig curry leaves

• 1/2 tsp mustard seeds

• 1/4 tsp fenugreek seeds

• 1/4 tsp turmeric powder

• 1.5 tbsp sambar powder

• Salt to taste

• 3 tbsp Tilmie Gingelly Oil

Instructions:

1. Heat gingelly oil in a pan. Add mustard seeds, fenugreek seeds, and curry leaves.

2. Once they splutter, add garlic and onions. Sauté until golden.

3. Add brinjal pieces and cook for 3-4 minutes until slightly softened.

4. Add turmeric and sambar powder. Stir well.

5. Pour in the tamarind extract and add salt. Let it boil.

6. Simmer on low heat until the gravy thickens and the brinjals are cooked through.

7. Serve with hot steamed rice and a side of appalam or kootu.

Tip: The more it rests, the better it tastes. Make in advance for maximum flavour.