Tangy Tamarind Brinjal Curry

Ingredients

• Brinjal (small) - 8 whole
• Raw rice - 1 tbsp
• Fenugreek seeds - 1 tsp
• Urad dal - 1 1/2 tbsp
• Garlic - 6 clove
• Cumin seeds - 1/2 tsp
• Onion - 3 whole
• Tomato - 2 whole
• Turmeric powder - 1 tsp
• Kashmiri chili powder - 1 tbsp
• Coriander powder - 1 tbsp
• Sugar - 3/4 tbsp
• Tamarind (lemon-size) - 1 whole
• Water - 1/2 cup
• Coriander leaves
• Salt, to taste

Instructions

1. 1Wash the brinjals thoroughly, check for any dark spots or worms, and slit each one into 4 parts while keeping the stem intact.
2. 2Soak the tamarind in 1/4 cup of warm water to soften it and help extract the pulp.
3. 3Make a paste of the raw rice, fenugreek seeds, urad dal, garlic and cumin seeds in a blender or mortar with a little water, then set the paste aside.
4. 4Chop the onions and tomatoes finely.
5. 5Heat oil in a pan, sauté the chopped onions until they turn light brown, then add the chopped tomatoes, turmeric powder, Kashmiri chili powder and coriander powder and sauté well until the mixture smells fragrant.
6. 6Add the ground paste to the pan and sauté for 2 minutes to cook the raw spice flavors.
7. 7Add the slit brinjals to the masala and toss gently so each piece is well coated.
8. 8Once the brinjals change color, add the sugar, the squeezed tamarind pulp and 1/4 cup of water, then stir everything well to combine.
9. 9Add the coriander leaves, cover, and cook on medium flame till the brinjals are soft and cooked well.
10. 10Serve the curry hot with rice or roti.
11. 11Optional: garnish with extra coriander leaves and a drizzle of coconut oil before serving.