Chettinad Eggplant with Cilantro (Kathirikkai Malli Pachadi)

Ingredients:

Brinjal-4 medium sized
Big onion-1 or small onions(10)
Tomato-1
Coriander leaves-a small bunch (1 cup cut Coriander leaves)
Sambar powder-1 teaspoon
Green chillies-2
Tamarind paste-1/2 teaspoon (1/4 qty used for sambar)
Toor dhal-1 handful (switch off one whistle short than for sambar)

To season:

Jeera-1 teaspoon
Urad Dal-1 teaspoon
Curry leaf-little



Method:

In a kadai, heat one teaspoon of ghee or cooking oil and season with the items given in'to season’.
 
Add the chopped onions, tomatoes, green chili and cut brinjal pieces one by one and sauté nicely for 3 to 4 minutes.
 
Add the water that is on top of the cooked dal(1 cup) and the sambar powder. Cook for 3 more minutes.
 
The brinjals will be almost cooked now. Add the tamarind juice, salt needed and the cooked dal. Allow it to cook for 2 more minutes.
 
Add the chopped coriander leaves. Wait for one boil and switch off the stove.
 
The curry should be semi solid with the brinjals rightly cooked. Over cooking will make the brinjal pieces smashed.