Eggplant Onion Gravy

Kathirikkai Vengaya Masala
A Simple dish with fried eggplant and tamarind. If you like the tangy taste of the tamarind you must try this delicious curry with goes very well with rice.

Ingredients
For the gravy
Sliced onion – 2 medium size
Chopped tomato – 2 medium size
Ginger / garlic paste – 1/2 tsp
Turmeric – 1/4 tsp
Chilly powder – 1 tsp
Tamarind paste – 1/4 tsp

For the fry
Indian Eggplant / Kathirikai – 5 to 6 medium size
Chilly powder – 1 tsp
Corriander powder – 1 tsp
Turmeric – 1/4 tsp
Salt
Add all the powders to the eggplant and marinate it for 15mins. Heat little oil and fry the eggplant slices and keep it aside

Method
1. Heat little oil in pan and pop mustard and then add the sliced onion, ginger garlic paste and fry until the onion is half done (soft) . Add the chopped tomato, chilly powder and turmeric and cook till oil separates from the gravy.
2. Add the tamarind juice and cook for 2 to 3 mins. Finally add the fried eggplant slices and mix it gently.
3. Cook on low flame for few more minutes. Enjoy with biryani or any kind of pulao. You can also have this with white rice , curd rice too.

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Note: If you are using small tender eggplants, you dont need to slice it. Make some slits over the vegetable, marinate with the powders and fry in little oil.