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
- Brinjal (diced into medium pieces) – 2 long
- Sliced Onions – 1
- Chopped Tomatoes – 1 medium
- Turmeric Powder – A pinch
- Sambar Powder – 1 tbsp
- Chilly Powder – 1 tsp
- Coriander Powder – 1 tsp
- Tamarind Paste – 1 tbsp (You can use fresh tamarind instead)
- Grated Jaggery/Sharkkara -2 tbsp
- Water – 2-3 cups
- Salt – to taste
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Diced Shallots – 6
- Curry Leaves – A sprig
- Dice the brinjals into medium sized pieces and put it in salt water.
- 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.
- Heat oil in a pan and saute onions till translucent.
- Add tomatoes and saute till the tomatoes are cooked thoroughly.
- Add a pinch of turmeric and little salt, stir fry for a minute.
- Remove from stove top and allow it to cool.
- Meanwhile, dry roast sambar powder, chilly powder and coriander powder on low flame till it turns light brown in color.
- Combine the roasted powders, brinjal pieces and 1 tbsp tamarind paste (or tamarind dissolved in water) in a big pan or kadai.
- Add around 2-3 cups of water along with salt and allow it to cook on medium flame for around 15 minutes.
- Add the grated jaggery and stir well.
- Grind the sauteed tomatoes and onions to make a thick paste.
- Add the ground paste to the above pan and combine everything well.
- Cook for another 5-7 minutes so that the gravy becomes thick.
- Finally, season with mustard, shallots and curry leaves.
- This curry goes well with Rice.