Brinjal kara kulambu without coconut

This brinjal gravy is our native and traditional recipe with very simple ingredients. 

Ingredients:

For stuffing brinjal:

1. Chilli powder - 1/2 tsp

2. Coriander powder - 1 tsp

3. Oil - 1/4 tsp

For gravy:

1. Brinjal (small) - 4

2. Sesame oil - 10 tbsp

3. Mustard seeds - 1/2 tsp

4. Urad dal - 1/4 tsp

5. Chana dal - 1/4 tsp

6. Onion (chopped) - 1

7. Tomato (chopped) - 1

8. Garlic (chopped) - 5

9. Curry leaves - few

10. Coriander leaves (chopped) - few

11. Chilli powder - 1 tsp

12. Turmeric powder - 1/4 tsp

13. Coriander powder - 1&1/2 tbsp

14. Salt - as required

15. Pepper powder - 1/2 tsp

16. Tamarind - 1 small lemon size

17. Vadagam - a pinch (optional)

( Wash and soak the tamarind in water and extract the water out of it) 

Method of preparation:

1. For stuffing brinjal, take chilli powder, coriander powder and oil. Mix everything like a paste.

2. Take brinjal and trim the green stalk( not fully!!). 

3. Slit the back side of into four and apply the masala paste in between them. ( you can use spoon or just use your finger to apply ). 

4. Your brinjal should look like this.

5. In a pan, take 2 tbsp of oil, and add brinjal in it.

6. Flip the brinjal and cook until it becomes loose in texture.

7. Cover and cook because the oil splatters while doing this.

8. For making gravy, take a pan and add sesame oil to it. 

9. Add tempering ingredients (mustard seeds, urad dal, chana dal). Wait until the mustard seeds starts crackling and dal becomes golden. 

10. Add vadagam to it(optional).

11. Add onion, garlic and curry leaves. Sauté until the onion becomes translucent.

12. Add tomato and cook until the tomatoes become really mushy!!

13. Add sautéed brinjal and gently mix it. 

14. Add turmeric powder, chilli powder, coriander powder and pepper.

15. Add tamarind water and salt. Mix everything together.

16. Cook until the oil separates from the gravy and the raw smell of masalas goes off.

17. Finally garnish it with coriander leaves on its top.