Grind together the followng to a paste:
3 tbsp pottu kadalai(chutney kadalai/roasted bengal gram)
4-5 tbsp coconut
4 dry chillies
tamarind-small gooseberry sized or to taste
a sprig of curry leaves
heat a tbsp gingelly oil. Add in 1/4 tsp mustard seeds, 1 tsp peppercorn. Let it start to splutter.
Add 10-12 brinjals(violet variety-choose the tiniest available) slit into 4 as u do for ennai kathirikkai kuzhambu. Keep mixing gently until the brinjal is 3/4th cooked.
Now add in the paste, req water, salt and let boil for 5 mins or until the brinjals are cooked through. this curry should be medium thick.
Serve with rice.
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