Eggplant Kara Kulambu

1 Cup Water
1/2 Tsp Salt
Small Lemon Size Tamarind

Warm the water with salt, add tamarind. Let it cool and make tamarind juice, by adding 1 more cup of water.

1 Tsp Oil
1 Cup Big Onion, Chopped (about 1/2)
1 Tomato, Chopped
1 Tbsp Coconut Powder
1 Tbsp + 1 Tsp Sambar Powder

Heat oil in a pan, add big onion pieces and fry till it becomes brown, about 3 minutes in medium flame. Add tomato pieces and fry till its mashed well, about 3 minutes in low flame. Add coconut powder and sambar powder and mix well and fry for 2 minutes. Transfer it to a plate and cool it. Add 1 cup of water in the pan and let it stand for sometime and keep the water for grinding. Grind to fine paste by adding the preserved water.

1 Tbsp Gingelly Oil
1/2 Tsp Mustard Seeds
1 Tbsp Kadalai Paruppu
2 Red Chilies, Broken into Pieces
11 Curry Leaves
1/2 Tsp Fenugreek Seeds
10 Sambar Onion, Chop into 2 pieces

5 Big Eggplant or 10 Small Eggplant
1/4 Tsp Turmeric Powder
3/4 Tsp Salt

Heat oil in a pan, add mustard seeds, when it splutters, add kadalai paruppu, red chilies and curry leaves. The add fenugreek and fry till it becomes light brown. Add sambar onion and fry well, about 2 minutes in medium. Then add eggplant pieces and fry for 3 minutes. Add turmeric powder, salt and tamarind water, bring it to boil. Reduce the heat and cook till eggplant is soft, about 5 minutes. Add the ground paste along with a cup of water and stir well. Allow it to cook in reduced heat for 5 minutes.

Tastes Note: Tastes Great.