Ennai Kathirikai Kuzhambu

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Recipe

Ingredients

	10	Eggplant , small
	3 tablespoons	Sesame oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Fenugreek Seed
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	1 cup	Tamarind , extract
	1 teaspoon	Turmeric powder
	2 tablespoons	Sambar powder
	1 tablespoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Coriander Seed
	1 tablespoon	Chana dal
	1 tablespoon	Urad dal
	4	Red Chili , dried
	2 tablespoons	Coconut , grated
	2 tablespoons	Peanut

Instructions

1. 1 Wash the eggplants and make a cross slit on each, keeping them intact at the stem.
2. 2 Heat 1 tablespoon of sesame oil in a pan and roast the coriander seeds, chana dal, urad dal, and dried red chilies until golden brown.
3. 3 Add the grated coconut and peanuts, roasting for another 2 minutes. Allow to cool and grind to a fine paste with a little water.
4. 4 Heat the remaining sesame oil in a large pan and add mustard seeds. Once they splutter, add fenugreek seeds, asafoetida, and curry leaves.
5. 5 Add the slit eggplants and sauté for about 5 minutes until they are lightly browned.
6. 6 Pour in the tamarind extract, turmeric powder, sambar powder, and salt. Stir well.
7. 7 Add the ground paste and jaggery. Mix thoroughly and bring to a boil.
8. 8 Reduce the heat and let it simmer for 15-20 minutes until the eggplants are cooked through and the oil separates on top.
9. 9 Serve hot with steamed rice.