Vazhuthananga Curry

Ingredients

• 10 brinjal/small egg plants, cut into quarters with the stalk intact
• 1 garlic clove
• 5 small shallots
• 1 big tomato
• 1 gooseberry size tamarind, soaked in water
• 1 teaspoon sambar powder
• Salt to taste
• 4 1/2 tablespoons oil
• 5 dry red chillies
• 1/2 teaspoon chana dal
• 1/2 cup coconut grated
• 1 1/2 teaspoons coriander seeds
• 1/2 teaspoon pepper corns
• 1 teaspoon cumin seeds
• 10 small shallots
• 2 small garlic cloves
• 1/2 teaspoon urad dal
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 3 dry red chillies
• Curry leaves