Preparation Time : 10 mins

Cooking Time : 30 mins

Serves : 5 to 6

Ingredients:

  • Anchovies / Nethili Meen – 3 cups cleaned
  • Coconut Oil – 2 tblspn
  • Mustard Seeds / Kaduku – 1 tsp
  • Fenugreek Seeds / Vendayam – 1/2 tsp
  • Curry leaves – 1 spring + 1 spring
  • Onion – 1 large sliced thinly
  • Tomato – 2 large chopped finely
  • Brinjal – 1 large cubed
  • Mango – 1 small cubed
  • Chilli powder – 2 tsp
  • Pepper powder – 1 tsp
  • Coriander powder / Malli podi – 1 tblspn
  • Turmeric powder / Manjal podi – 1 tsp
  • Tamarind Pulp – 3 tblspn (Click here for recipe)
  • Salt to taste

Method

  • Heat a kadai with oil, when it is hot add in mustard, fenugreek and curry leaves.
  • Add in onions and saute till it turns light golden.
  • Now add in tomatoes and saute till oil separates. Add in salt and mix well.
  • Now add in turmeric, chilli, coriander and pepper powder. Mix well.
  • Add in brinjal, mangoes and mix well. Pour in some water and cover the pan. Cook for 10 mins till the brinjal is cooked and the sauce is thick.
  • Add in tamarind pulp and mix well. Cover again and cook till oil separates.
  • Now add in anchovies and cook for 5 to 10 mins.
  • Throw in a handful of curry leaves and switch off the flame. Cover the pan till serving.
  • Serve over rice.