Ennai Kathirikkai

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.

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

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

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

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.

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.

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 Umami seasoning
AJI-NO-MOTO® let it cook for 5 to 10 minutes.

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