Eggplant/Kathirikkai Karakulambu

Ingredients

Tender Indian eggplant –5

Drumstick – 6 pieces

Shallot onions –10

Tomato –2

Onion – 1 (medium)

Coconut –2 tbsp

Tamarind – small lemon sized ball

Sambar powder – 11/2 tsp

Turmeric powder –1/2 tbsp

Mustard seeds – 1tbsp

Channa dal (kadalai paruppu) –1tbsp

Dry red chillies –2

Jaggery (powdered)– 1tbsp

Method:

Heat ½ teaspoon of oil and add the sliced big onion and fry, then add the cut tomatoes.

Once the tomatoes are done add the sambhar powder and the coconut. Fry for two more minutes and grind it into a smooth paste.

In a pan heat two spoons of oil pop mustard then channa dal once it is brown add the dry red chillies then add the shallot onions. (Cut the shallot onions into one or two pieces if it big)

After two minutes add the curry leaves and the cut vegetables. And fry the vegetables for 3 minutes and add turmeric powder, salt and tamarind juice and allow it to boil for 5 minutes.

Finally add the paste you grind before and allow it to boil. Once you see oil floating on the top add the jaggery and turn off  and serve with rice.