Eggplant Gravy (Ennai Kathirikkai Kuzhambu)

Ingredients

Tamarind (Puli) - 6-7 pieces of fresh tamarind about the size of 50 cents/paise i.e the quantity you take for Vethal Kuzhambu
Indian Eggplant (Kathirikkai)- 2-3 small sized eggplants, chopped in medium size
Sambhar powder - 1-2 teaspoons
"Kari" powder (Corriander seeds, Channa Dhall, red chili etc ground to a powder) - 3/4 teaspoon
Salt (Uppu)- 1/2 teaspoon
Mustard (Kadugu)- 1/4 teaspoon
Turmeric powder (manjal podi)- less than 1/4 teaspoon
Asafoeteida powder (perungaya podi) - less than 1/4 teaspoon
Red Chili (kaintha cheppu milagai)- 2-3
Channa Dhal (Kadala Paruppu) - 1 tbsp
Nalla ennai (Gingely Oil) - 2-3 tbsp
Curry Leaves (Karuvepillai) - 3-4

Take the Tamarind and boil it in 2-3 cups of water, and let it cool down to luke warm temperature. Squeeze the tamarind to get as much juice as you can from it, and then remove the tamarind remains(sakkai).

If you buy Indian eggplant(i.e the small size), use 3-4 of those, but if you have the big eggplant that we usually get in local grocery stores, chop half of it into 2-3 inch long pieces.

Heat the oil in a wok style vessel (vanali), add asafoeteida, mustard seeds, red chili, chana dhal and let the mustard pop. Add the chopped eggplant, little turmeric and saute the eggplant for few minutes, till it looks half cooked. Now add the Tamarind water, sambhar powder let it boil for 10-15 minutes, till the oil starts to come out on the sides. Add salt and the 'kari" powder and turn the heat down to medium, and let it cook for 5 more minutes.
Garnish with Curry Leaves and serve. This dish goes well with rice.
Serving Size: 4 people

I will add a separate entry on how to prepare "kari" powder.

I did make this today and it came out very well. Unfortunately I did not have the right ingredients for Chayote squash (Chow Chow) kootu, so I substituted it with Elephant Yam (Chenai Kazhangu) roast!