This is on the most yummiest curry made in southern part of India. This is curry being made of tamarind sauce and coconut paste, has all its flavour and taste in it. It goes out well with rice and pappadam/appalam.
- Brinjal/Aubergine – 4 nos
- Drumstick – 1 no
- Tamarind – a gooseberry size
- Coconut – 2 tbsp
- Chilli powder – 1 ½ tsp
- Coriander powder – 2 tsp
- Turmeric powder – ¼ tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Curry leaves – a strand
- Cumin seeds – ½ tsp
- Big onion – 2 nos
- Tomato – 1 no
- Garlic – 5 cloves
- Gingelly oil – 1 tbsp
- Chop 1 onion, tomato and garlic finely. Chop drumstick for about 6cm length wise, aubergine/brinjal into 5 pieces each lengthwise.
- Soak tamarind in 2 cups of water for 15 mins. Then squeeze out the tamarind and take out the flesh. Keep the tamarind water aside.
- Chop the onion and take them and coconut in the mixer and grind it to a fine paste.
- Heat oil in a pan, add mustard, blackgram, cumin seeds and curry leaves. Wait till it crackle.
- Put onions and garlic. Fry them till they become transparent.
- Put the tomato and fry until they become mushy.
- Put the drumstick, spice powders and salt and fry them for about 5 mins.
- Pour in the grounded paste and fry them till the raw smell goes off.
- Put in the brinjal and then pour the tamarind water and wait till it boil.
- Cover with the lid and leave it to cook.
- Once when the vegetables are cooked and the consistency of the curry becomes semi thicker, turn off the stove.
Serve hot with rice and papadam/appalam.