Vazhutananga Thengapal Curry / Eggplant/Brinjal in Coconut Milk gravy

Its Simple but Tasty and not Spicy!!!

Ingredients

Vazhutananga/Brinjal: 4 Medium sized
Shallots: 6- 8
Garlic: 2 - 3
Ginger: 1 Small Piece
Green Chilly: 2 - 3
Tomato: 1 Small
Tamarind: Small Gooseberry Size
Red Chilly Powder: 1/2 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Coconut Oil: 3 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Thick Coconut milk: 1/2 Cup
Thin Coconut milk: 1 Cup
Salt
Water
Curry Leaves

Cooking Time: 20 minutes
Method

Soak tamarind in some water and keep aside
Chop the brinjal to medium size pieces and put it in water(Else it will change color)
Crush shallots, ginger, garlic, green chilly and keep aside

To a pan pour 1 table spoon of coconut oil and add crushed ginger, garlic, green chilly and shallots
Saute for about 5 minutes on medium flame
To this add chopped tomato and saute for another minute
Reduce the flame and add turmeric powder, coriander powder and red chilly powder.  Saute till the raw smell of the spices is gone
Add tamarind juice and allow to boil well
Now reduce the flame to medium and add thin coconut milk and salt
Add the chopped brinjal and close the lid and cook on medium flame
Stir in between and once the brinjal is cooked well (around 8 to 10 minutes) and the gravy becomes thick switch off the flame and add the thick coconut milk and stir well
Do not boil after adding thick coconut milk

To a pan add the rest of the coconut oil and add the mustard seeds
Once it splutters pour this to the curry
Serve hot with rice or roti