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Ingredients

•     vazhuthanaga pal curry
• 6 Tbsp. tamarind pulp
• 2 x aubergines cut into 2 1/2cm cubes
• 4 Tbsp. vegetable oil
• 1 pch fennel seeds
•     Large healthy pinch fenugreek seeds
• 2 x onions finely minced
• 2 x green chillies finely minced
• 25 x mm cube fresh ginger finely sliced
• 1 x few curry leaves plus extra to garnish
• 1 tsp turmeric pwdr
• 1 tsp chilli pwdr
• 3 x tomatoes finely minced
• 150 ml coconut lowfat milk fresh or possibly canned

Description

In A Small Saucepan Soak The Tanrannd Pulp In 200ml Of Warm Water For About 10 Min Then Sieve Into A Bowl. Fry The Aubergine Till Slightly Brown. Drain And Pat Dry With Kitchen…

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