Tangy baingan ginger gravy/kathirikkai puli inji Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped eggplant and cook until it becomes soft. Then add tamarind pulp, turmeric powder, red chili powder, and salt.
• STEP 4.Cook the gravy for a few minutes until the flavors blend well. Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to choose fresh and firm eggplants for this dish.
• Adjust the amount of tamarind pulp and red chili powder according to your taste preferences.
• You can add a pinch of jaggery or sugar to balance the tanginess of the tamarind.

Storage and Serving

• This dish can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy before serving and adjust the consistency by adding water if needed.
• Serve the tangy baingan ginger gravy with steamed rice or roti for a complete meal.