Ennai Kathirikkai Kuzhambu - Brinjal Curry

• Baby Eggplants - 6-7 slit
• Onion   - 6-8 
• Garlic – 4
• Ginger – small piece
• Fenugreek seeds     -   ¼ tsp
• Mustard seeds    - ¼ tsp
• Curry leaves   - 2 springs
• Tomatoes sliced -1
• Chilli powder - 1 tbsp
• Coriander powder   - 1 tbsp
• Jaggery   - 1 piece
• Fresh coconut (grated) - 2 tbsp
• Tamarind juice   -   ¼ cup
• Turmeric powder    -   ¼ tsp
• Oil for frying (more oil more taste)
• Salt to taste

• Heat oil in a pan, add onions, garlic, ginger, salt and saute for 2 minutes and then add turmeric, tomatoes, chilli powder, coriander powder, coconut  mix well and allow cooking for 2 minutes then let it cool and put it into the mixer grinder and make a paste.
• Heat oil in a pan and add mustard seeds, fenugreek seeds,   curry leaves and add the grounded paste.
• Mix all ingredients well and cover the pan. Allow to cook for 10 minutes.
• Now add the tamarind juice allow to boil few sec  and add water, jaggery and once it comes to a boil, add stir fry baby eggplants, salt and mix it well.( heat the pan  add egg plant and fry few min till colour change)
• Reduce to slow flame and allow to cook  5 to 10 mins.
• Ready to serve with rice and chappathi. Enjoy the taste of south Indian samayal - Ennai Kathirikkai Kuzhambu -   Brinjal Curry
• The eggplants have fiber, a very main part of any diet as fiber helps retain bowel regularity.  Paleo recipes

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