The name of the dish itself tempts me a lot, i can survive for many days with this super tangy,delicious gravy prepared basically in tamarind extract and with other spices...My mom's signature dish, she also used to add drumsticks and potatoes incase if she run out brinjals in this mouthwater tangy gravy..Its been a quite long i prepared this fingerlicking gravy at home and finally i decided to make some yesterday which is simply served with fried papads for our lunch..Been born and brought up in Pondicherry, my mom's cuisine goes for a ultimate combination of wonderful South Indian cuisines together..This gravy looks and sounds exactly like the tamarind based gravy prepared in chettinad cuisine..This gravy can stay for many days and tastes much more better the next day than the day they are prepared..Sending to
Gayathri's Walking Through the Memory Lane &
Dish out-Brinjal & Garlic guest hosted by Sangee,event by Vardhini and to
Flavors of Tamilnadu hosted at Sweet Karam Kapi
..
6nos Brinjals (medium & sliced lengthwise)1cup Field beans/Vella mochai (cooked)
2cups Tamarind extract15nos Shallots (diced)2nos Tomatoes (chopped)10nos Garlic cloves1/4cup Gingelly oil1/2tsp Mustard seeds1tsp Fenugreek seedsFew curry leaves1tbsp Coriander powder1tsp Chilly powder1tsp Cumin powder1/2tsp Pepper powderSaltHeat the gingelly oil, fry the mustard seeds, fenugreek seeds and curry leaves, add the shallots,garlic cloves and chopped tomatoes and saute everything for few minutes until the shallots gets partially cooked..Add the sliced brinjals,saute for few minutes again, now add the tamarind extract with salt, coriander powder, chilly powder,cumin powder and pepper powder, cook in medium flame..
Add now the cooked field beans to the cooking gravy and cook until the gravy turns thick and the oil gets separates..Serve warm with hot steaming rice and papads...
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