- Tamarind pulp - 2 tbsp
- onion - 1 medium
- tomato - 1 medium
- Red Chilli pdr - 1 tbsp
- Turmeric pdr - 1/4 tsp
- karamani - 1 cup
- brinjal - 5 or 6
- Methi seeds - 1tsp
- garlic pods - 4
- curry leaves
- Presoak karamani in water for 15 mins.
- Presoak tamarind in water for 15 mins.
In a pan, add oil + onion --> saute till onion turns translucent. Now add tomatoes and saute for another one minute. Add red chilli pdr to this on a low flame and saute for juz 5 secs. Switch off the flame. Cool this mixture and grind it to a fine paste.
In the same pan, add some more oil. To it add methi seeds (make sure you dont burn the methi seeds. If they get too dark then your curry will get a bitter taste). When the methi seeds turn golden brown add curry leaves, smashed garlic pods, Brinjal --> saute for 3 to 5 mins on low flame and then add the grounded paste, turmeric pdr, tamarind water, soaked karamani(not the water) and salt. Cook covered on medium heat for 5 to 10 mins till the masala leaves raw smell, karamani and brinjal gets cooked.
Karamani Katharikaai Kulambu is my hubby fav and hope it becomes ur fav too. This goes excellent with rice and dosa.