വയർ നിറച്ചു ചോറ് ഉണ്ണുവാൻ ഇത് മാത്രം മതി വഴുതനങ്ങ ഉള്ളി ചമ്മന്തി || Vazhuthanaga Ulli Chamanthi 

BRINJAL ULLI CHANMANTHI
Onion 2 medium
Garlic - 3 big cloves
Brinjal - 1 medium
Curry leaves
Chilly powder - 1 tbsp or as per taste
Kashmiri red chilli powder- 2 tbsp or as per taste
Tamarind - as per taste
Asafoetida - As per taste
Coconut oil - As needed
Mustard seeds - a little
Salt- As needed
Brown sugar - a little
Vinegar - a little
Hi everyone, today I am here with an easy and delicious Chamanthi recipe..
For the first step, take a gooseberry sized tamarind and soak it in clean water and set aside.
Next, keep some coconut oil in a pan and add some mustard seeds and let it pop.
When the mustard seeds pop, add three cloves of garlic and a medium-sized chopped brinjal along with a few curry leaves.
Sauté the brinjal and garlic really well until the garlic loses its raw smell and the brinjal turns really soft and mushy.
When the brinjal has turned really soft, add to finely chopped onions and keep sauteing until the onion starts to change colour.
Meanwhile, Squeeze all the flash of the tamarind into the water used to soak it and keep it ready to be poured into the pain at a later stage.. add enough water for the chammanthi to boil and reduce.
Once the onion starts to change colour, add some chilli powder to taste and sauté until it loses the raw smell.. I am using both normal red chilli powder and Kashmiri red chilli powder, you can use as per your taste preference.
Once the chilli powder loses its raw smell, pour in the tamarind juice and turn the flame to high and let it boil until it starts to separate oil from the gravy..
At this stage check the taste and add more salt if required..
If you like the smell of asafoetida, you can add a little asafoetida powder at this point while the Chammanthi is boiling.
At last, to balance the test, add some jaggery or a little sugar as well and give everything a good mix.
At the final stage, all the oil will be separated from the gravy and you may also add a little vinegar to increase the shelf life as well as the taste.
You can store this in the refrigerator for a few days..