Ennai Kathirikai Kuzhambu

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Recipe

Ingredients

10	small Indian eggplants (brinjals)
3 tablespoons	sesame oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 pinch	asafoetida
1 sprig	curry leaves
1 cup	tamarind extract
1 teaspoon	turmeric powder
2 tablespoons	sambar powder
1 tablespoon	jaggery
—	salt to taste
2 tablespoons	coriander seeds
1 tablespoon	chana dal
1 tablespoon	urad dal
4	dried red chilies
2 tablespoons	grated coconut
2 tablespoons	peanuts

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.