Vatral Kuzhambu

fresh Brinjals cut into cubes
Lady’s fingers could be fried nicely
Tomatoes could be used
Tamarind a golf size ball soaked in water & the pulp extracted & kept aside
Sambar Powder 1 1/2 - 2 tbspn

For Seasoning:
Mustard Seeds 1/2 tspn
Methi Seeds-1/2 tsp
Dry Red Chillies-4 de seeded & broken & kept
Channa Dhal 1 tspn
Asafoetida Powder - a big pinch
Curry Leaves - few
Oil 4-6 tbspns
salt to taste

1. Soak the tamarind in water & extract the pulp (juice).
2. Add salt to taste - & keep aside.
3. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the sambar powder & fry for 2-3 mins. do not allow to burn.
4. Tip: you could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the vatral kuzhambu to thicken faster.