Wash and wipe brinjals. Cut an X from the bottom of the brinjal towards the stem but keeping it intact and whole.

Peel the skin of shallots and chop finely. Peel garlic and keep aside.

Soak tamarind in 1 cup hot water. Extract thick pulp and keep aside.

Heat a flat bottomed pan. Add oil and let it get warm.

Add thalippu vadagam and let it splutter.

Place the kathirikkai spreaded out over the oil. Simmer the flame completely.

Let it cook over the oil and let it cook for 5 to 7 mins. Keep shaking the pan to turn over the brinjals on its own.

Once the skin starts to shrivel add shallots and garlic and once again cook for 3 to 4 mins shaking the pan often.

Add coriander and red chili powder and shake the pan for the powder to get cooked in the oil just for a minute.

Add thick tamarind extract, rock salt and mix very gently for all the ingredients to combine well.

Cook for 5 to 7 mins till the oil separates and starts to float on top.

Take the pan off the stove and let it cool completely.

Transfer the kara kuzhambu to a container to store for longer time or serve immediately with rice.