Kathirikai Kozhambu Recipe

• 6 to 8 Eggplants
• 1 Onion small size, chopped
• 5 Green chillies, chopped
• 5 Cloves garlic, chopped
• Tamarind, cherry size
• 2 Tomato, chopped
• 1/2 tsp Turmeric powder
• 1 tsp Sambar powder
• 1 tsp Red chilli powder
• 1 tbsp Oil
• Salt to taste
• 1 tsp Brown Sugar
  
  For Tempering
• 1 tsp Mustard seeds
• 1 tsp Channa dal
• 1 tsp Urad dal
• 1/2 tsp Fenugreek seeds
• A pinch Asafoetida
• Few curry leaves

• Cut the eggplants into small pieces and keep it in a bowl of water to prevent turning brown and bitter.
• Temper the ingredients and add chopped green chillies, onion and garlic to it.
• Sauté it till it turns light brown.
• Combine chopped tomato with it, fry well.
• Add brinjal, sambar powder, salt, chilli powder, turmeric powder, sugar and tamarind to it.
• Add a cup of water and let it simmer over medium flame till it cooked.