Eggplant/ Brinjal Curry - Ennai Kathirikai Kulambu

• 8 -10 baby eggplants, 8-10
• 1 onion, 1
• salt
• 1 teaspoon ginger-garlic paste, 1 tsp
• 14 teaspoon turmeric, 1/4 tsp
• 2 tomatoes, 2
• 2 tablespoons coconut, 2 tbsp (grated)
• 1 tablespoon chili powder, 1 tbsp
• 1 tablespoon coriander powder, 1 tbsp
• oil, for fry
• 14 teaspoon mustard seeds, 1/4 tsp
• 14 teaspoon fenugreek seeds, 1/4 tsp
• 4 teaspoons red chili powder, 4 tsp
• curry leaf
• 14 cup tamarind juice, 1/4 cup
• jaggery

1. 1).Heat oil in a pan add onions, salt, saute it for 2 minutes then add ginger garlic paste, turmeric, add tomatoes, grated coconut, chilly powder, coriander powder, put the lid on and let it cook for 2 minutes then let it cool down, put it into the blender and make a paste.
2. 2).Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame.
3. 3).Serve this with rice or roti.

eggplants, onion, salt, gingergarlic, turmeric, tomatoes, coconut, chili powder, coriander powder, oil, mustard seeds, fenugreek seeds, red chili powder, curry leaf, tamarind juice, jaggery

Taken from www.food.com/recipe/eggplant-brinjal-curry-ennai-kathirikai-kulambu-513046 (may not work)