Brinjal kutta kozhambu

This is named "Kutta" Kozhambu because the gravy has to boil well & thicken and finally should be only 1/4th of its original watery consistency.

Ingredients:

1.Brinjal-3-4

2.Chopped onion- (small-1)
3.Chana dhal- 1 spoon
4.Fenugreek seeds- 1/2 spoon
5.Red chillies -2 
6.Sambar powder- 2 spoons

7.Tamarind(100 g)

8.Turmeric powder-1/4 spoon
9.Dhania powder
10.Salt

11.Gingely Oil( 2 tablespoons)

12.Curry Leaves

13.Asafoetida

Method: 
1.Chop the brinjal into small pieces and keep aside.

2.Heat 2 tablespoons gingely oil in the Kadai. 

3.Add mustard.Wait for it to splutter and then add chana dhal,fenugreek seeds,red chillies sambar powder,turmeric powder & curry leaves.
4.Toss in the chopped onions and saute.Once it turns slightly brown add the chopped brinjal pieces
5.Nicely mix and saute till the sambar powder is well coated over the brinjal.

6.Soak the tamarind for 15 Min in hot water and add the drained water to the kadai.(Make sure its not very watery)

7.Add salt,asafoetida & dhania powder(If you dont have dhania powder,just grind 2-3 spoons of dhania seeds and add)

8.Keep the Stove in medium flame for 10-15 min till the raw tamarind smell vanishes and consistency thickens.Finally add a pinch of jaggery.

9.Serve with rice/dosa/pongal.