i remember my maami preparing this . It has a mild flavour and i had noted this recipe in my recipe book many years ago. But since i don’t cook Brinjals often i rarely make this. But for difference and variety i made this today and this blends with the sudden climate change of rains and exam stress.
Tender Brinjals – 4
Cumin – 1 tsp
Black pepper -1 tsp
Red chilli -3
Coconut milk – 2 tbls
Small onion – 7
Tamarind – a small pebble size
Soak tamarind in water and extract juice.
Cut brinjals and peel onion.
Grind together cumin, black pepper, small onion ( reserve few for the kuzhambu ) together with little water .
In a heavy bottom vessel add onion and brinjal and sauté well.
Add tamarind water .
When the brinjals get cooked ,add the ground paste .
Add salt . Finally add coconut milk .
Serve with spicy curry or fried ones .