Tamarind Eggplant (Brinjal Puli Paste for rice)

This is yet another signature dish of my mum. It tastes great when you mix it with rice. I never did it on my own as I am bit hesitant to try roasting of the vegetables in microwave. This time when I visited her I had a list of things that I wanted to learn from her. She knows this one is my favourite and I seldom do it. As part of working around the power cut she cooked most of the days before even I get up in the morning. So I don't get to see how she makes it. But got the written recipe from her. I tried and it came out to be pretty good. So here you go.....

Brinjal (Eggplant) - 1 (the big variety)
Oil - 3 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 2 teaspoon
Bengal gram dhal - 2 teaspoon
Cumin seeds  - 1 teaspoon
Onion - 1/2 cup (finely chopped. Small onions taste better for this)
Tamarind - Marble size 
Salt per taste
Curry Leaves - 15 
Coriander Leaves - 1 tablespoon finely chopped
Red chillies - 7 (adjust to your spice level) Break into pieces or Red Chillies - 4 and add Red Chilli Powder - 1 teaspoon (adjust to your spice level)
Turmeric powder - 1/4 teaspoon
Asafoetida - 1/4 teaspoon


Apply oil on eggplant. And just cut the skin of brinjal and put it in microwave for 12-15 mins. Till it is fully cooked. If it is cooked it is so easy to peel the skin. Turn the eggplant once in every 1 min
Remove the skin of brinjal and mash it. If it is seeded use mixie and just run for 10 sec.

Heat the rest of the oil in a kada. When it is hot add cumin seeds, mustard seeds and red chillies. When it start to pops add curry leaves, urad dhal, asafoetida, and bengal gram dhal. Fry till it is brown. Add onion and fry till it is soft.

Add mashed eggplant,  tamarind paste, turmeric powder, Chilli powder (if using) and mix well. Cook it for 7-10 mins. If you want bit watery just add water to your desired consistency (this gravy supposed to be thick). Switch it off and decorate with coriander leaves 

serve hot with rice or uppuma or pongal