• 4 brinjals sliced thickly
• 5 shallots, sliced
• 2 cloves garlic, sliced
• 2 tbsps curry powder, blended with 2 tbsps water
• 2 cups thick coconut milk and 4 cups thin coconut milk
  (squeezed from 1 coconut)
• 1 sprig curry leaves
• 2 tbsps oil
• 3 pieces dried tamarind slices or use tamarind pulp
• Salt to taste

Heat oil and fry shallots and garlic until fragrant.

Add in curry powder and fry until fragrant, making sure it does not burn.

Add in the thin coconut milk, tamarind and curry leaves.

Season to taste and bring to boil.

Add in the bridals and boil until almost tender.

Add in the thick coconut milk and bring to boil. Serve hot with plain boiled rice.

Kosher Asian -- Malaysian