Rinse brinjals and chop them. Keep the pieces immersed in saltwater to avoid oxidation and darkening. I prefer small-sized brinjals for this Kara kulambu.

Peel and chop onion about 3/4 to 1 cup. Shallots may be a better choice for the native taste. If it's not available, red big onion does the job well. Don't use white or yellow types as they give a sweeter tinge to our kathirikai puli kulambu.

Soak a small lemon size tamarind in a cup of warm water for 15 mins and extract the juice.

In a cooking pot, heat 5 tbsp of sesame oil (gingelly edible oil).

Add 3/4tsp of mustard seeds and 3/4 tsp of fenugreek seeds.

Let the mustard seeds splutter in hot oil for a few seconds.

Next, add the chopped brinjals and saute for few seconds.

Add a half cup of chopped red onions or shallots and garlic cloves with few fresh curry leaves. Shallots give a better taste.

When onions are reaching the browning stage add tomato and cook until it becomes soft.

Next, add a 1/2 tbsp of red chilli powder and 1/2tbsp of coriander powder and 1/4 tsp of turmeric powder.

Saute the masalas for few seconds and add a cup of thick tamarind extract (water) followed by plain water a cup.

Add salt as per taste. One and a half teaspoons of salt would be perfect for these measurements.

Cover with a lid and cook for five minutes in medium heat until brinjals are soft.

Note: If you are using drumsticks cook them well before adding tamarind water. Other veggies may need prior cooking or extra cooking time based on the vegetable type. Tamarind prevents extra cooking but brinjals can be cooked in tamarind easily.

In five to eight minutes, brinjals become soft and tamarind sauce becomes thick and pasty.

Finally, add a piece of jaggery or 1/2 tsp of jaggery powder and mix well. Jaggery gives a lift in the taste to the Brinjal puli kuzhambu.

Switch off and serve with hot rice. Kathirikkai kara kulambu tastes great on the following day and can stay good up to a week in the refrigerator.