Baigan/ eggplant/ brinjal kurma

1. Wash and soak the eggplant in warm water with salt and a pinch of turmeric powder for abt 1/2 an hr.

2. In a pan add some oil and saute shallots,garlic and fenugreek seeds.Saute well.
Then add mustard seeds, chilli powder, coriander powdr, and turmeric powdr and saute for 1 more mint. ( mustard seeds shudn't splutter). remove from stove and grind the mixture into a fine paste.Keep aside

3. After 1/2 an hr sqeeze water from the eggplant.
Without cutting off the stem, slit the eggplant from bottom till 3/4th (keeping the stem part intact).
Shallow fry the eggplant in 1 tblspn oil.

4. In the same pan,add chopped tomato,curry leaves and green chilli.Saute till the tomato is soft.

5. Add the grinded paste.Saute well.Add thin coconut milk and fried eggplant.Sprinkle salt.Cover and cook.

6. After 3-4 mints add tamarind paste to the curry.Cook again

7. When the Gravy is thick,add thick coconut milk.Mix well and remove from stove.

8. Sprinkle sugar and serve.
Good side dish for roti/Chapathi

9. Notes: You can use cocum/ kodumpuli instead of tamarind.Soak kudumpuli in 1/4 cup of hot water few mints before using it.Put it in the curry along with water.