Heat the oil in a kadai, add fenugreek seeds / Vendayam.

Follwed by sliced garlic (if your garlic is small do add it as a whole), Hing/perungayam and curry leaves.

Do slit or make holes here and there in brinjal and once done do add it immediately for sauteing.

Saute for at least 5-7 minutes in medium flame till brinjal turns brown color and it skin shrinks say 5-8 minutes.

Remove the brinjals separately in the same oil add sliced onion, coarsely chopped onion, saute for a while say 2- 3minutes.

Then add chopped tomato, tumeric powder and half of red chili powder.

Saute in medium flame till tomato mashes well and oil separates from that paste as shown in step wise pictures .

Add tamarind juice or extract diluted in water , now add the brinjal and allow to boil so the inner parts of brinjal gets cooked with all spices.

Finally here comes the gravy thickening agent ie coconut ground paste.

When brinjals are well cooked add grounded paste, stir well, add some water if needed.

Cover the pan with lid allow to cook in low to medium (simmer) for 10 minutes.

If oil floats on top of the kuzhambu then its ready.

Serve with rice, potato fry and appalam / papad, the best combo for this kulambu.