Brinjal curry/Ennai kathirikai kuzhambu

                                   

Mulu kathirikai kuzhambu is one among my favorite kuzhambu varieties.My mom is an expertise in all the puli kuzhambu varieties.The taste,aroma and the color of the kuzhambu is exceptional.I have used green brinjal but you can use the purple ones too.
Ingredients
Small  Eggplant(brinjal)-7
Small onions-15 no
Big onion-1/2
(or )small onion-6 no
cumin seeds-1/2 tsp
Garlic-6 cloves
Ripe tomatoes-2
Gingelly oil-4 tbsp
Hing -1/4 tsp
Curry leaves-few
Coriander powder-1/2 tbsp
Fenugreek seeds-1/4tsp
Chili powder-1/2 tbsp
Turmeric powder-1/4 tbsp
Mustard seeds-1/4 tbsp
Shredded coconut-4 tbsp
Tamarind juice-1/4 cup
Method
Wash and cut the brinjal.Make sure the brinjal shouldn't be sliced into pieces.Heat a pan,add oil,small onions.Saute them,till they are transparent,save it in a plate.In the same pan,saute the chopped tomatoes ,when the tomatoes are soft,turn off the flame.In a blender,add the sauteed onion,tomatoes along with cumin seeds and shred coconut.Grind to a fine paste.Now in a pan,heat 2 tbsp oil,add hing,mustard seeds,curry leaves,peeled crushed garlic,fenugreek seeds and chopped onions.Saute them well and add  1/2 tomatoes and now add the brinjal and saute them for few minutes.Now add chilly powder, coriander powder,turmeric powder and add little water and cover it with a lid.When it starts boiling,add the ground mixture with 1/2 glass of water to it.Put salt and add the tamarind juice.When the quantity of kuzhambu is little reduced and become thick,turn off the flame.Sprinkle some chopped coriander leaves.Mulu kathirikai/brinjal kuzhambu is ready to be served with hot rice.