Ennai Kathrikai Kuzhambu/Eggplant Kuzhambu

Ingredients:

• Small Kathrikai / Eggplant (Green or Purple) - 6
• Shallots / Pearl onions - 10
• Green chilly - 2
• Round Red chilly - 2
• Tomato - 2
• Grated Coconut - 2 tbsp
• Cumin seeds - 2 tsp
• Mustard - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Pepper - 1/2 tsp
• Curry Leaves - 2 strand
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Red chilly powder - 2 tsp
• Sambar powder - 2 tsp
• Tamarind - small piece (grape size)
• Gingelly oil - 3 tsp 
• Jaggery - pinch
• Salt
• Oil

Method:

Slit eggplant into quarter and soak in water with salt and turmeric powder
for 15 mins. Soak tamarind in water and squeeze the pulp, add turmeric
powder, red chilly powder, coriander powder and sambar powder. Grind
coconut, 1 tsp cumin and tomato to paste. Heat a kadai, add oil, mustard,
1 tsp cumin, fenugreek, pepper, curry leaves, slit green chilly, red chilly,
shallots, eggplant and fry till its skin shrinks, add tamarind paste mix and 
ground coconut paste. Cover and cook for 20 minutes . Switch off stove
add jaggery, drizzle gingelly oil on top and stir. Server with white rice and papad.