Ennai kathrikai

Ennai kathrikai ~ a classic south Indian menu. Most of them do ennai kathrikai without masala, but I like to add some flavors to the kuzhambu(curry). Mixed with rice and papad on the side makes mouth watering. If eggplants are good the curry will become so flavorful. Try this with small eggplants, so that it cooks easily.
 

Ingredients:

• Brinjal/Egg plant - 12
• Onion - 1, big
• Garlic - 10 cloves
• Tamarind - a small lemon size
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1/2 tsp
• Salt - as per taste
• Oil - 3 tbsp

To roast and grind:

• Coriander seeds - 1 tbsp
• Bengal gram - 1 tsp
• Toor dal - 2 tsp
• Pepper - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Red chilly - 3
• Grated coconut - 1/4 cup

To temper:

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves - 5
• Asafoetida - a generous pinch

Method:

Soak the tamarind in hot water and extract the juice to 1 cup.

Slit the front side of brinjal into half, till middle without cutting at the end. At the back side slit the brinjal into half on the opposite direction (as shown in the picture). Heat a tsp of oil and roast all the ingredients together except coconut.

After the dals have turned golden brown add the grated coconut and fry for a minute. Switch it off and let it cool. Then grind to a fine powder. Chop the onion, garlic and tomatoes finely.

Stuff the masala (ground)powder, in the brinjal. Stuff for all and keep aside. Store the rest of the masala powder in the mixer itself. Heat the remaining oil in a wok, add the chopped onions and garlic and fry till the onions are translucent.

Add the stuffed brinjal and fry for 2 minutes then add the chopped tomatoes. Add turmeric powder and salt and fry till tomatoes are mushy. Grind the remaining ground powder with little water and make into a paste and keep aside.

Combine the extracted water from tamarind and boil for few minutes. Add red chilly powder if you need to be spicy. Then add the ground paste and boil till the oil comes out. Adjust water to form the consistency. In a small pan add a tsp of oil and add all the ingredients given under 'to temper' and transfer to brinjal.

 Yum!! Yum!!