Tanjore Brinjal Masala

Method

1. 1

   Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.

   
2. 2

   Add tanjore brinjal masala and saute for 3 minutes.

   
3. 3

   Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.

   
4. 4

   Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.

   
5. 5

   Rest for an hour before serving — the kuzhambu tastes better the next day.