Tamarind extract preparation

Soak the tamarind in warm water for about 15-20 minutes. Squeeze out the pulp to get the tamarind extract. Set aside.

Spice Paste Preparation

In a pan, add a little oil and roast the coriander seeds, chana dal, dried red chilies, jeera, cloves, and cinnamon until they turn aromatic.
Add the grated coconut, ginger, and garlic and roast for another couple of minutes.
Allow it to cool and then grind it to a smooth paste with a little water.

Cooking the eggplants

Wash the baby eggplants and make two perpendicular slits on them, ensuring they remain joined at the stem. In a pan or pot, heat sesame oil. Once hot, add mustard seeds. When they splutter, add urad dal, fenugreek seeds, and curry leaves. After the urad dal turns golden, add the finely chopped onion. Sauté until the onions become translucent.
Add the finely chopped tomato and cook until it turns mushy.
Add the slit baby eggplants and continue to sauté for a few more minutes until they start to soften.

Add turmeric powder, red chilli powder, and salt. Mix well.
Pour in the tamarind extract and enough water to submerge the eggplants.
Let it come to a boil and then simmer until the eggplants are cooked and soft.

Adding the spice paste

Once the eggplants are cooked, add the ground spice paste to the pot.
Add more water if needed to adjust the consistency.
If we are adding jaggery or sugar, let the Kuzhambu simmer for another 5-7 minutes.

Final touches

Adjust salt if required.
Finish with a pinch of asafoetida and give it a quick mix. Serve the enriched Yene Kathrikai Kara Kuzhambu with steamed rice. The tomatoes add both a tangy kick and a creamy consistency, making the curry even more delicious. Enjoy!