INGREDIENTS

Tamarind Big gooseberry size/ Medium lemon size (Based on the tanginess of tamarind u
have)
Brinjal 4 nos (medium sized)
Sambar powder 1.5 tbsp ( any brand or home made)
Red chilli powder 1/2 tsp
Dhania powder 1 tsp
Turmeric powder 1/4 tsp
Jaggery 1 tsp
Salt & water As needed
To temper & saute
Gingely oil / Nalla ennai 4 tbsp
Mustard seeds 1 tsp
Methi seeds 1/2 tsp
Urad dal 1 tsp
Jeera/cumin seeds 1 tsp
Channa dal 1 tsp
Hing A big pinch
Red chillies 2 nos (pinched)
Curry leaves few (chopped)
Big onion/ small onion 1 no / 10 nos (finely chopped)
Whole garlic cloves 10 nos
Tomato 2 nos (finely chopped)

METHOD
Soak tamarind in warm water for 10 minutes & take the extract using 1.5 cups of water.Add all the spice powders given above & salt..Taste it and adjust as per ur
need.Cut brinjal lengthwise into 4 pieces & keep them immersed in water to avoid color change.Chop onions and peel garlic.Set aside.

Now in a kadai , heat oil and temper all the ingredients given above in the same order..Make sure to add all the ingredients after the mustard seeds splutter ..Saute
everything in medium flame.Then add onions , whole garlic cloves & curry leaves..Saute till it turns golden brown.

Add the brinjal pieces , saute for sometime & then add the tomato pieces.Saute till musy.Now add the tamarind extract which we kept ready .Add jaggery ,1/2 cup
of water ,cover the kadai with a lid till brinjal gets cooked. Usually it takes 8-10 minutes. Keep the flame medium.

Then open the lid and check whether brinjal is completely cooked. Check for water. Add more water if necessary..Allow the gravy to boil for 10 minutes to get
thicken. Switch off the flame and transfer to a serving bowl.Add a tbsp of gingely oil & raw curry leaves.Cover it with a lid..

Serve it after 30 minutes.Mix with plain rice ..Enjoy with papad & any kootu as accompaniment..
NOTE :This Gravy/ kuzhambu should be boiled well for minimum 10 minutes in medium flame to get a good taste. Otherwise ull get the raw smell of powders..
Kuzhambu will thicken by itself as time passes. So add little more water , reheat & serve..Using gingely oil is a must.If u dont have gingely oil , use any cooking oil.
But gingely oil gives the actual taste..

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