Ennai Kathirikkai

• Masala
• 1.ttOil t 1/2 tbsp
• 2.ttCoriander seeds t1/2 tbsp
• 3.ttCumin seeds t/2 tsp
• 4.ttSesame seedst tbsp
• 5.ttBlack pepper corn t tsp
• 6.ttRed chillytnos
• 7.ttCoconut t/4 cup
• 8.ttAsafetidat tsp
• 9.ttPeanuts t tbsp
• 10.ttBrinjal t00 Gms
• Tempering
• 11.ttGingely Oil ttbsp
• 12.ttMustard seedst tsp
• 13.ttGarlic t clove
• 14.ttSambar Oniont2 n os
• 15.ttTomato t nos
• 16.ttCurry leaves tsprig
• 17.ttTamarindt5 Gms
• 18.ttSalt to taste
• 19.ttJaggery t0gms
• 20.ttWater tIf required

1. Heat 1/2 tsp of oil in a pan add all whole ingredients and coconut roast it on slow flame, let it cool and make a fine paste then set it aside.
2. Make tamarind water using with 600 Gms water for 75 Gms of tamarind, then strain and keep it aside.
3. Clean and cut the baby brinjal (put a plus mark in each Brinjal, check the worms).
4. Heat 2 tbsp of oil in a pan add brinjal and fry it slightly, then strain and keep it aside.
5. In the remaining oil add garlic and onion saute till little brown, then add sliced tomato stir well and let it cool then make a paste and keep it aside.
6. Heat gingely oil in a pan add mustard seeds and curry leaves let it splutter then add grounded onion &tomato paste saute for a minute.
7. Then add grounded spice mixer paste and cook it on slow flame then add tamarind pulp, required water &salt stir well until its stick on the bottom leave to boil. Once its start to boiling add brinjal and let them cook for 5 to 10 minutes.
8. Once oil will start to separate then switch of the flame and serve hot.

masala, tempering, clove, onion, nos, curry, gms, if

Taken from www.yummly.com/recipe/Ennai-Kathirikkai-1256051 (may not work)