Ennai Kathirikkai

No of portion: 4

Approximate Duration: 20 mins

Cuisine: South Indian

Oil 2 ½ tbsp
Coriander seeds 1½ tbsp
Cumin seeds ½ tsp
Sesame seeds 1 tbsp
Black pepper corn 1 tsp
Red chilly 8 pieces
Coconut ¼ cup
Asafetida 1 tsp
Peanuts 2 tbsp
Brinjal 300 gms
Gingely Oil 2 tbsp
Mustard seeds 1 tsp
Garlic 4 cloves
Sambar Onion 12 pieces
Tomato 3 pieces
Curry leave 2 sprig
Tamarind 75 gms
Salt To taste
Ajinomoto 1 tsp
Jaggery 10 gms
Water If required

cooking procedure

Step 1: Heat ½ tsp of oil in a pan add all whole ingredients and grated coconut roast it on slow flame, let it cool and make a fine paste then set it aside.

Step 2: Make tamarind water using with 600 Gms water for 75 Gms of tamarind, then strain and keep it aside.

Step 3: Clean and cut the baby brinjal (put a plus mark in each Brinjal and check the worms).

Step 4: Heat 2 tbsp of oil in a pan add brinjal and fry it slightly, then strain and keep it aside.

Step 5: In the remaining oil add garlic and onion sauté till little brown, then add sliced tomato stir well and let it cool and then make a fine paste and keep it aside.

Step 6: Heat gingely oil in a pan add mustard seeds and curry leaves let it splutter then add grounded onion & tomato paste sauté for a minute.

Step 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 Ajinomoto let it cook for 5 to 10 minutes.

Step 8: Once oil will start to separate then switch of the flame and serve hot.

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