By: Unknown

Region: Indian

Dish:Vegetarian - Curries

Servings: 4

Time to Prepare: 15 mins

Ingredients

Brinjal - 3 medium size
Onion - 3/4 cup finely chopped
Tomato - 3/4 cup finely chopped
Green chillies - 3-4 slit
Turmeric powder - 1/4 tsp
Salt needed
Thin Tamarind extract - 1 cup
Rice flour - 1 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Hing - a generous pinch
Curry Leaves - a sprig
Coriander leaves - 1 tbsp finely chopped

Directions

Wash and wipe the brinjals dry. Insert a skewer through the brinjal and roast it over fire until the skin become charred as seen in the picture below. Repeat the same for the other two brinjals.

Put them in water and peel off the charred skin. Cut it finely and keep it aside.

Cut onion and tomatoes finely. Slit green chillies.

Soak a grape sized ball of tamarind in hot water and extract thin tamarind juice. We need 1 cup of thin tamarind extract. Discard the pulp.

Mix rice flour with 2-3 tbsp of water and keep it aside.

Heat oil in a pan, add mustard seeds, when it splutters, add hing, curry leaves and green chillies.

Add onions and saute until onions turn transparent.

Add tomatoes, turmeric powder, salt needed and saute until tomatoes are slightly cooked.

Add tamarind water and cook covered on medium heat until the raw flavor of the tamarind goes.

Once the raw flavor of the tamarind goes, add the chopped brinjal and cook on low heat for another 5 minutes until the brinjal is well incorporated with the gravy.

Add the rice flour mixture and cook for a further few minutes.

Garnish with finely chopped coriander leaves and serve hot with upma kozhukattai or arisi upma or chapati or even ven pongal.

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