IRU PULI KULAMBU

Ingredients:

2 brinjals cut into little big cubes.
2 tbs coconut scrapings
1 tsp tamarind paste mix in 1 cup of water
½ cup slightly sour curds
Little turmeric powder
Salt to taste

Dry fry:
5 dried red chillies
½ tsp fenugreek seeds

To Temper:
½ tsp mustard seeds
1 sprig curry leaves
Little asafoetida powder
2 tsp gingelly oil

Method:
Grind the red chillies, fenugreek seeds and coconut
into a fine paste. Keep aside.

Heat a pot with the oil. Add in all the tempering items.
Let them splutter, add in the cut brinjals. Saute well.
Add in the tamarind water turmeric powder and salt.
Let it cook till the raw smell goes and veges cooked.

Mix the ground paste well with the curds.
Now add the curd mixture to to the vege mixture.
Slow the fire and allow the contents to blend well.
Taste for salt and remove. Tastes yummy.