Jaffna Style Fried Eggplant Kari /பொரிச்ச கத்திக்காய் குழம்பு

Ingredients

1. 1lb eggplant (washed and diced)
2. 2 TBSP of neutral oil (like avocado)
3. 2 tsp of black mustard seeds
4. 2 tsp of fenugreek
5. 1/2 white onion (diced into half-moons)
6. 3 garlic cloves (slivered)
7. 1 green chili (slivered)
8. 150ml of water
9. 2 TBSP Jaffna curry powder
10. 30g tamarind pulp (dissolved in 150ml of boiled water for 10 minutes and strained)
11. 1tsp of ratchi thool
12. Salt
13. 50g coconut cream

Procedure

1. Toss the eggplant with 1 tbsp of oil and bake at 500F for 30 minutes
2. Remove eggplant from oven
3. In a pan, add 1 tbsp of oil on medium heat
4. Add the mustard seeds til they pop and then the fenugreek seeds
5. Add the onions and sautee til soft with a bit of salt (about 10 minutes)
6. Add the garlic and chili and cook for 2 more minutes
7. Add the the water and curry powder and cook for 10 minutes
8. Add the tamarind water to the pan and cook for another 10 minutes
9. Add the ratchi thool and cook for 5 more minutes
10. Taste the kuzhambu and salt to taste
11. Turn down the heat and add the coconut cream
12. Add the fried eggplant and stir
13. Enjoy :)