Keeping lid closed and Cook until the brinjals are half cooked. Now add the tamarind extract and keep in simmer until the curry starts thickening.
It will thicken up to a kuzhambu consisency and oil will start floating… at this stage switch off and transfer to serving bowl. In a kadai, add the items under ‘to temper’ and add the tempering to the kuzhambu
- Adding the tempering at the last stage gives a strong unique flavouring so dont skip this.
- Adjust red chillies according to your spice level.
- If you dont have vadagam for tempering thenreplace it with urad dhal but still vadagam gives a nice flavour to this curry so I prefer adding it.