Ennai kathirikkai kuzhambu( Eggplant in tamarind sauce)

Ingredients

Small eggplants(Brinjal) - 6
Big onion - 1
Tamarind - 1 lemon sized (pulped)
Asafoetida - 1 tsp
Jaggery - 1 tsp
Tumeric - 1 tsp
Salt and oil
Mustard , curry leaves for seasoning
Coriander for garnishing

For the paste

Channa dhal - 1 tbsp
Urad dhal - 1 tbsp
Coriander seeds - 1 tbsp
Pepper corns - 1/2 tsp
Jeera - 1 tsp
Fenu greek - 1 tsp
Red chillies - 3 or according to ur spicelevel
coconut grated - 1 tbsp

Procedure

1. Slit the brinjal and put in the water diluted with 1 tbsp milk so that it will not turn color.
2. Take a teaspoon of oil in the frying pan and fry the ingredients under paste and make a paste out of it . Keep it aside.
3. In a wide frying pan add some oil saute the onions and vegetable.
4. Fry until they are slightly brown and add the tamarind extract.
5. Once they get cooked add the ground paste, turmeric, salt , jaggery and enough water.
6. Cook for sometime. Once they are slightly thickened. Season with 4 tbsp oil and mustard , curry leaves.
7. Garnish with coriander leaves.