Egg plant (Brinjal) Kara Kulambu

Incredients:

Egg Plant: 4

Small Onion: 10

Tomoto: 1

Red (dry) Chilli - 2

Curry Leaves 5-10 leaves

Gingelly Oil - 4 tea spoons

Mustard seeds: 1 teaspoon

Methi Seed: 1 tea spoon

Tamarind: little

Corriander Powder: 2 teaspoon

Chilli Powder: 1 tea spoon

Turmeric Powder: 1 Tea spoon

Salt : (to your taste)

How to Cook

• Dice and Slice Tomotto and eggplant separately.
• Cut the egg plant (brinjal) medium size and keep in the water.
• Soak the Tamarind in the 2 cups of water for about 10 minutes.
• Once ready with all the above items, Switch on the stove and place the Kadai (fry pan) in the stove.
• Drop 4-6 teaspoons of gingiley oil in the kadai and add mustard seed, methi seed.
• Add the Onion, red chilli (dry), curry leave and continue the fry.
• Then add diced tomoto and egg plant and keep frying.
• After 2-3 minutes of frying, add turmeric powder, corrinder powder, chilli powder and salt.
• Add Tamirind water and bring to boil.
• After boil for few seconds, keep the stove in sim (low heat) for about 10 minutes.
• Add chopped corriandor leaves.