கத்திரிக்காய் கெட்டிக் குழம்பு (Brinjal in a tamarind gravy)

This dish is a Chettinaad speciality. I just picked some garden fresh violet brinjals(eggplants). Back home, some countryside eggplants will taste yummy for this dish.

You will need :

Eggplants (fresh) - 1 lb
Shallots - 10 small (can also be replaced with onion)
Garlic - 10 small pods
Tomato - 1 medium , cut into large pieces
Tamarind - 1 lemon size, soaked in water and pulp taken
Coriander Powder - 3 tbsp
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Salt - as per your taste
Cooking Oil (any oil of your choice, I used Canola oil) - 2 tbsp

for Tempering -
Cooking oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Fennel Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves - few , washed

*Wash the brinjal well and cut each one into 2 pieces or 4 pieces , depending upon the size.
*Now, put the cut pieces in a bowl of cold water.
*Heat a thick bottomed pan and heat the oil. Once the oil is hot, add the shallots and garlic and saute     well. Then add the cut tomatoes and saute.
*After a minute, add the cut brinjals and sautee until it becomes tender.
*It is time to add all the curry powders and salt. Sautee for a minute and add the tamarind pulp and 1  cup of water. Let it boil. Once the kuzhambu is done, it will be a thick consitency.
*Now heat oil in a small kadai, (தாளிக்கிற கரண்டி) and temper with all the ingredients.

For true chettinaad taste -
Grind together 1 tbsp grated coconut and tsp of  fennel seeds into a fine paste and add it finally, and let it boil for a minute.