Ennai Kathirikai Curry Recipe

• 3 ½ tbsp Oil (refine)
• 7 Brinjals (small size)
• Curry Leaves ( as required)
• 1 tsp Mustard seeds
• 1 tsp Tamarind paste
• Salt to taste
• For masala
• 1 tbsp Channa dal
• 1 tsp Urad dal
• 1 tsp Cumin Seeds
• 1 tbsp Sesame
• 1 tbsp Coriander Seeds
• 2 tbsp Peanuts
• 2 Cloves
• 1/2 cup Coconut
• 7 Red Chilies (big size)
• 1 tsp Oil
• 1 tsp Black Pepper
• Asafoetida (as required)
• 4 tsp Water
• Salt to taste

• Place the peanuts over a pan and fry it at a medium heat till it turns slightly brown.
• Put the roasted peanuts aside and now fry the sesame.
• Once the sesame is roasted then remove it from the pan and pour oil into it.
• To it add the pepper, coriander seeds, cumin seeds, cloves, channa dal, urad dal, asafoetida and red chilies.
• After you are done with frying then put it in a grinder along with the roasted ingredients and coconut.
• Grind it finely and place the mixture to a bowl then add salt to your taste.
• If the paste is too thick then add four tsp of water.
• Leaving the bottom part of the brinjal make cuts into four parts at the half.
• Apply the required grind paste inside the brinjals.
• Over a medium heat place a pan and pour 3 tbsp of oil.
• Add the mustard seeds to it and allow it to splutter then place the curry leaves.
• Gently place the stuffed brinjals and fry it tender.
• Turn it side by side to get it cooked properly then add the tamarind paste, remaining masala and salt to taste.
• Pour water and stir everything gently.
• Keep the flame at lower mode and seal the pan cover.
• Simmer the brinjal gravy for 10 minutes.