Ingredients:
Pearl onions – 20
Eggplant / brinjal – 200 g (small ones preferred)
Tamarind – small lemon-sized ball
Salt – to taste
Sesame oil – 5 tbsp
Sambar powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Mustard and urad dal – 1 tsp
Curry leaves – 4–5
Hing (asafoetida) – 1/4 tsp
Procedure:
1. Heat the sesame oil in a pan and add mustard seeds. When they begin to pop, add the urad dal and curry leaves; sauté briefly until the dal turns light golden.
2. Add the peeled and halved pearl onions and sauté on medium heat until they turn golden brown.
3. Make a cross incision on each brinjal, keeping the stem intact, and add them to the pan.
4. Sauté the brinjals on low heat until their color starts to change and they begin to soften.
5. While the brinjals cook, prepare tamarind extract by soaking the tamarind in warm water and squeezing out the pulp; strain to remove fibers.
6. Pour the tamarind extract into the pan, then add sambar powder, turmeric, hing and salt to taste.
7. Cook on low flame until the brinjals are tender and most of the liquid has reduced—about 80–90% evaporation—so the gravy thickens and releases oil at the edges.
8. When the oil begins to separate from the gravy, switch off the heat and transfer to a serving dish.
9. Serve hot with steamed rice and enjoy.
Notes: Choose small, firm brinjals so they cook evenly and hold their shape when slit. Cooking slowly on low heat preserves the texture and brings out the tamarind’s tangy depth. This recipe is simple, rustic, and ideal for a comforting meal.
Eggplant Puli Kulambu (Brinjal Tamarind Curry) Recipe
This flavorful eggplant gravy is traditionally served with rice and pairs wonderfully with appalam. For best results, cook it in a clay pot; avoid using a pressure cooker, which can diminish the delicate flavors.