Brinjal Pulin Curry

I had some long purple brinjals with me and I was wondering what to make. I thought of making Brinjal/Vazhuthananga Theeyal but didn’t want to dry roast coconut and masala powders. Then, I thought of making something with Brinjal and Tamarind like a Pulin Curry. I added some jaggery for giving it a sweet touch. It was an experiment from my side and luckily it turned out good and it tasted somewhat like Vatha Kozhambu (according to my husband).

Well I don’t have a name for this curry as it is an experiment. So here is my recipe for Brinjal Pulin Curry or Brinjal Puli Curry or whatever 🙂

Ingredients

1. Brinjal (diced into medium pieces) – 2 long
2. Sliced Onions – 1
3. Chopped Tomatoes – 1 medium
4. Turmeric Powder – A pinch
5. Sambar Powder – 1 tbsp
6. Chilly Powder – 1 tsp
7. Coriander Powder – 1 tsp
8. Tamarind Paste – 1 tbsp (You can use fresh tamarind instead)
9. Grated Jaggery/Sharkkara -2 tbsp
10. Water – 2-3 cups
11. Salt – to taste

For Seasoning

1. Oil – 1 tbsp
2. Mustard Seeds – 1/4 tsp
3. Diced Shallots – 6
4. Curry Leaves – A sprig

Preparation Method

1. Dice the brinjals into medium sized pieces and put it in salt water.
2. Take a gooseberry sized tamarind piece/ vaalan puli, dissolve it in hot water and extract the juice. Alternatively you can use ready made tamarind paste.
3. Heat oil in a pan and saute onions till translucent.
4. Add tomatoes and saute till the tomatoes are cooked thoroughly.
5. Add a pinch of turmeric and little salt, stir fry for a minute.
6. Remove from stove top and allow it to cool.
7. Meanwhile, dry roast sambar powder, chilly powder and coriander powder on low flame till it turns light brown in color.
8. Combine the roasted powders, brinjal pieces and 1 tbsp tamarind paste (or tamarind dissolved in water) in a big pan or kadai.
9. Add around 2-3 cups of water along with salt and allow it to cook on medium flame for around 15 minutes.
10. Add the grated jaggery and stir well.
11. Grind the sauteed tomatoes and onions to make a thick paste.
12. Add the ground paste to the above pan and combine everything well.
13. Cook for another 5-7 minutes so that the gravy becomes thick.
14. Finally, season with mustard, shallots and curry leaves.
15. This curry goes well with Rice.