Kathirikai Kara Kuzhambu

1. 1
   prep · ~10 min

   Soak the tamarind and prep the brinjals.

   1.Soak the tamarind in a little warm water for 10 minutes.

   2.Squeeze and extract about 1 cup tamarind water; discard the fibers.

   3.Wash the eggplants and slit each into quarters, keeping them joined at the stem.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat sesame oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fenugreek seeds and curry leaves, and cook for a few seconds until fragrant.

   TIPKeep the heat moderate after adding fenugreek seeds so they do not turn dark and bitter.
3. 3
   saute · ~7 min

   Cook the shallots, garlic, and brinjal.

   1.Add the shallots and garlic and sauté until the shallots turn lightly golden.

   2.Add the slit eggplants and stir gently to coat them in the oil.

   3.Cook for 4 to 5 minutes until the eggplants begin to soften.
4. 4
   saute · ~5 min

   Add the tomato and spice powders.

   1.Add the chopped tomato and cook until soft.

   2.Add sambar powder, red chili powder, and turmeric powder.

   3.Mix well and cook for 1 minute so the spices lose their raw smell.
5. 5
   simmer · ~15 min

   Pour in the tamarind water and simmer.

   1.Pour in the tamarind water and the 1 cup water.

   2.Add salt and jaggery, then mix gently.

   3.Bring the kuzhambu to a boil, then lower the heat and simmer until the eggplants are tender and the gravy slightly reduces.

   TIPDo not stir too hard once the eggplants soften or they may break apart into the gravy.
6. 6
   mix · ~3 min

   Thicken the kuzhambu lightly.

   Add the rice flour slurry and stir well. Cook for 2 to 3 minutes more until the gravy looks glossy and lightly thickened.

7. 7
   rest · ~10 min

   Let the kuzhambu rest for 10 minutes.

   TIPA short rest helps the tamarind, spice, and brinjal flavors come together better.
8. 8
   serve

   Serve hot with rice.

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