Ennai Kathirikkai - Tamilnadu Recipe

Ingredients:
Small tender brinjals - 8
Curry leaves – a sprig
Mustard seeds - 1 tsp
Tamarind pulp - from a small lemon sized ball of tamarind
Turmeric powder – 1 tbsp
Salt to taste
Oil – ¼ cup

For the masala paste:
Peanuts - 2 tbsp
Coriander seeds - 1 tbsp
Channa dhal - 1 tbsp
Sesame seeds - 1 tbsp
Cumin seeds - 1 tsp
Urad dhal - 1 tsp
Black pepper - 1 tsp
Cloves - 2
Red chillies - 8
Grated Coconut - 1/2 cup
Asafoetida – ½ tsp
Salt to taste

Method of Preparation:
1. Dry roast peanuts and sesame separately. Keep aside.
2. Heat 1 tsp of oil in the same pan and fry the rest of the ingredients for masala paste one by one except coconut and keep aside to cool.
3. Grind all the fried ingredients along with grated coconut and a little salt to a little coarse paste.
:- You may sprinkle a little bit of water if required.
4. Slice brinjals criss-cross till 3/4th with the stalk intact. Immerse them in a bowl of water containing turmeric and salt and keep aside for 10 minutes.
5. Remove the brinjals from the turmeric water and stuff them with the masala paste and keep the left over masala aside.
6. Now heat ¼ cup of oil in the same pan.
7. Add mustard seeds and after they splutter add the curry leaves and wait till they stop sizzling.
8. Now add the stuffed brinjals and fry covered on low heat till the skin changes color and the brinjals are almost cooked.
9. Now add tamarind pulp and cook covered for a couple of minutes.
10. Add the remaining masala paste, more salt if necessary, ½ cup of water and mix well.
11. Cook covered till oil starts floating on top of the gravy.
12. Serve hot with plain rice and papad or curd rice.

Happy cooking :)

Reference: http://sujeescuisine.blogspot.com/2010/03/ennai-kathirikkai.html