Chetinad Kara Kuzhambu

Ingredients:

To Grind 

1. Garlic - 6 cloves
2. Small Onion - 3
3. Shredded Coconut - 1/2 cup
4. Turmeric powder - 1tsp
5. Sambar powder - 3 tbsp
6. Red chili powder - 1 tsp

To Cook

1. Small Brinjal - 5 (cut each into 4 pieces)
2. Drumstick - 5 pieces - 1 inch each
3. Small Onions - 10
4. Tomatoes - 2 big ones (Cut each into 8 pieces)
5. Sesame oil - 3 tbsp
6. Mustard seeds - 1 tsp
7. Methi / Fenugreek seeds - 1 tsp
8. Hing / Asafoetida - 1 pinch
9. Tamarind extract - 1.5 cups - thick in consistency
10. Salt - to taste

Procedure

• Grind all the items under "To Grind" to a fine paste by adding little water
• Heat a pan in the stove.
• Pour 1 tbsp of oil
• As soon as the oil gets heated, add Mustard seeds, hing and methi
• When the mustards start to sputter, add Small onions , Brinjal and Drumstick
• Fry until they become semitransparent
• Add little salt to the vegetables and tomatoes
• Wait until the tomatoes turns soft and pulpy
• Add the tamarind water, grounded paste and one cup of water
• Allow them to cook. When the raw smell goes off completely,you will notice a change in color
• Add required amount of Salt now and 2 tbsp of Sesame oil
• Let the kuzhambu boil in medium flame
• Once you notice that the oil is seeping out of the Kuzhambu on its surface, turn off the stove
• Eat with dosa or rice