Kathrikkai / Eggplant Puli Kulambu

Ingredients:
Pearl Onions-20
Eggplant / Brinjal-200gm (select small size)
Tamarind- a small lemon sized ball
Salt-to taste
Till oil-5tbs
Sambar Powder-1 1/2tsp
Turmeric Powder- 1/4tsp
Salt-to taste
Mustard and urad dhal-1 tsp
Curry Leaves-4-5
Hing-1/4tsp


Procedure:
1. Heat oil and splutter mustard, urad dhal and curry leaves.
2. Add the cut pearl onions.
3. Saute till golden brown.
4. Slit the brinjals with a cross incision with the stem intact.
5. Add to the onions. Saute on low flame till the colour of brinjal changes.
6. Prepare tamarind extract. 
7. Add the tamarind extract to the brinjals.
8. Add sambar powder, turmeric and salt.
9. Cook on low flame till the brinjals are cooked and water is 90% evaporated.
10. The gravy will start leaving oil. At this stage switch off stove and transfer to a serving dish.
11. Enjoy..


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