Eggplant Gravy / kathirikai kulambu / Baingan ki subzi

This is a delicious gravy made onions and cashew nut paste. Baby eggplants are fried and then dropped in this rich gravy.
I am not able to post regularly because my little one is suffering from cold and chest congestion. When kids fall sick the house and schedule becomes a big mess.
I am not able to keep up with the event list too. If I am not able to leave comments in your blog please do bear with me.



Here is the recipe:
Ingredients

For the paste:

2 large medium chopped red onions
1 tbsp cashew nuts
2 tbsp fresh grated coconut
3-4 Green chillies

For the gravy

10-12 baby eggplants
1 tsp Coriander/ dhaniya powder
1/3 cup of thick tomato puree
1 cup Tamarind water
1tsp turmeric powder
Salt

For tempering:

1/3 tsp Mustard seeds
5-7 curry leaves
1/4 tsp fenugreek seeds
a dash of asafoetida


Preparation

Slit the eggplants in to four with out cutting them apart in to pieces. In a pan fry the eggplants by adding 2-3 tbsp oil. Fry them on medium heat till they become soft from all the sides and get cooked from inside. Handle them gently so that they don't break. Remove it from the pan and keep aside.
In the same pan add onions and a tsp oil. Fry till slightly soft. Grind the onions along with the rest of the ingredients given to make a paste.
In a pan temper the given ingredients and add the tamarind water, turmeric, salt and coriander powder. Once it comes to boil, add tomato puree and the ground paste. Let it come to a boil. If the gravy gets too thick you can add water. Once the gravy comes to a good boil, add the eggplants. Leave it for 5 minutes and remove from fire. Rich and thick gravy goes great with hot rice, dosas or even rotis.