Chop off ends of the stems of 6-8 tender brinjals and make a cross slit from the bottom, all the way to the top keeping the stem intact. Keep the cut brinjals immersed in water with ¼ teaspoon of turmeric powder to stop them from oxidizing & turning bitter.

In a small bowl soak 1 small lemon sized ball of tamarind in ¼ cup hot water for 10-15 mins.

Extract the juice from soaked tamarind and strain it off. Set aside.

In a heavy pan heat 1.5 tablespoon of gingelly oil/sesame oil. Add ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 dried red chilli cut into small pieces. As the mustard seeds splutter, add ¼ teaspoon asafoetida along with 10-12 garlic cloves and few fresh curry leaves.

Now add 1 large onion finely chopped. Fry until it is translucent.

Next add 1 medium tomato finely chopped along with the slit brinjals. Cook on medium flame for a couple of minutes.

Add ½ teaspoon turmeric powder and 1 tablespoon sambar powder along with salt as needed. Cook on low flame for 4-5 mins until the raw smell is gone.

Now add the tamarind extract. Mix well.

Add about ½ to ¾ cup of water and cook it covered on low flame

Let the curry boil on a low heat for 12-15 mins.

When the oil oozes from the edges and the kuzhambu looks thick, remove from heat.