Brinjal in tamarind based gravy (Tamilian recipe)

Ingredients:

Serve 3 to 4

• 6 to 8 nos - small brinjal
• 10 to 15 – Sambar onion / small onion (chopped finely)
• 1/4 tsp - Turmeric powder
• 1 tsp - Red chilli powder ( or add as needed)
• 2 tsp - Coriander powder
• 1/4 tsp - Garam masala powder
• 1 no – Tamarind ( gooseberry sized ball)
• 5 to 10 nos – Curry leaves
• Salt to taste

For grinding:

• 1 tsp - Oil
• 10 nos - Small onion / sambar onion
• 1 medium - Tomato (chopped)

Seasonings:

• 1 tbsp – Oil ( pref sesame oil)
• 1/4 tsp - Mustard seeds
• 1/4 tsp - Split black gram 
• 2 pinches – Fenugreek seeds 
• 5 to 6 nos - Curry leaves (fresh)
• 1 pinch – Asafoetida

Preparation method:

1. Soak tamarind in warm water and squeeze out the pulp. Set aside.
2. Wash brinjals, make 4 cuts on the back, without removing the stem (the way you would do for stuffed brinjal)
3. Heat oil in a pan, add sambar onion and tomato, saute until they are well cooked. Allow them to cool completely and grind them to coarse paste.
4. Heat oil in a pan, season with items given in the list for seasonings. Add chopped onion, brinjals along with little salt, cook over low flame stirring it now and then. Cook until brinjals are 1/2 done.
5. Now add ground onion tomato paste and saute for few seconds. Then add all masala powder given in the ingredient list and saute until raw smell goes.
6. Add 2 cups of water and required salt, bring it to boil. Cover with lid and cook until brinjals are almost cooked.
7. Now add tamarind water and cook for 5 to 10 or until raw smell of tamarind goes and when you reach desired consistency. Finally garnish with fresh curry leaves, switch off the stove and serve with hot rice.