Ingredients
5-6 small size brinjal, cut each brinjal from the base till upwards but don't cut the entire brinjal.
3 tbsp -thick tamarind water
5 shallots
2 tbsp- oil
1tsp - mustard
1/2 tsp- fenugreek seeds
1 pinch Asafatodia
1 spring curry leaves
1- dry chili
Roast and Grind
2 tsp Gingerly/Sesame Oil
1 tsp each- Pepper, Cumin seeds, Fennal
1 spring curry leaves
5 Garlic gloves
2 inch Ginger
2 Nos- medium size Onion
2 Nos small size Tomato
1/4 tsp- turmeric
1/2 tsp- Red chili powder
1/2 tsp- Coriander powder
1/4 tsp- poppy seeds
3 tbsp - grated coconut
1/2 tsp Salt
Preparation
Take a pan, add items one by one from the 'Roast and Grind' list. Once it's become cool, transfer it into a mixer and grind it till a smooth paste then keep the masala aside.
Take a pan, add oil + brinjals + salt, and fry till the brinjals are half cooked.
Take a cooker, add oil,mustard , fenugreek seeds ,dry chilli ,curry leaves , onion , Asafetodia, and masala , fry them till the raw smell goes away. Add tamarind juice ,salt, and enough water at this stage. Once it's boiled, add the brinjal and close the cooker, and then put a whistle and wait for 1 whistle to come. Soon after, switch off the flame.
Once the pressure releases from the cooker, boil for 3 minutes, and the brinjal kulambu is ready now.