Vathal Kuzhambu

Vathal Kuzhambu

1 potato cubed
3 or 4 small indian eggplant
2 small murungakai
2 ripe tomatoes

4-6 garlic pods
salt to taste
1/2 a litre of water or 1/2 quart
2 tsp tamarind paste
1 1/2tbs sambar powder
1 hand full eggplant vathal

Few Sundakai vathal (optional)
coriander leaves
For tempering:

4 tbs gingerly oil (I use Idhayam brand)
1tsp mustard seeds
1/2 tbs fenugreek seeds 
1tsp toor dhal
1tsp channa dhal
1/2 tsp asafetida
a few curry leaves


Method

Heat gingerly oil in a pot. Add mustard seeds, fenugreek seeds, channa dhal, toor dhal, curry leaves and fry till golden brown.
Now add potatoes, tomatoes, eggplant (cut in squares)  murungakai  and garlic.

Stir well ,add sambar podi tamarind paste, asofetida and salt.

Let the stuff get coated. about 2 minutes
Add water, then cover and simmer on a low heat. Top up the water as needed till vegetables are cooked. Ideally, the potatoes should be soft around the edges.I simmer for about half an hour.
Fry vathals separately in gingelly oil for one minute, then add and boil for another 2 minutes.
Garnish with lots of coriander leaves.
Serve with hot rice.