This signature dish from Ambur town is known for its bold sour-spicy profile. The tamarind-based gravy gets depth from roasted coriander seeds and fenugreek. What sets it apart is the use of small, tender brinjals cooked whole. Historically served in Ambur's famous biryani joints as an accompaniment, it balances the rich rice dish. The curry leaves used are typically fresh from local gardens. Some versions include shallots for extra sweetness. During harvest season, farmers would prepare this with vegetables straight from their fields. The slow simmering allows flavors to penetrate the brinjals thoroughly.