Brinjal curry (Ennai Kathrikai)

Brinjal curry (Ennai Kathrikai) is a South Indian dish that goes well with Chapathis or Rice.  I was not a fan of brinjal but this recipe changed that. Even if you don't like brinjals, you will like this dish.  Enjoy!

Ingredients

Brinjal - 8-10
Tamarind - lemon size
Mustard
Curry leaves
Cilantro
Salt

For grinding

Cumin seeds - 1 tsp
Peanut - 2-3 tbsp
Sesame seeds - 1 tbsp
Red chillies - 6-8
Urad dhal - 1 tbsp
Channa dhal - 1 tbsp
Coriander seeds - 1 tbsp
Coconut - 1/2 cup

Method

Cut the brinjal into four quadrants leaving the bottom of the brinjal.  Dry roast the spices for grinding and grind the spices with coconut by adding little water.  You can add little salt to the masala.  Stuff the brinjals with the masala and keep the remaining masala aside.  Soak the tamarind in warm water and extract the tamarind juice.

Heat 2 tbsp of oil in a pan and add mustard seeds and wait till the mustard seeds splutter.  Add the curry leaves and then the stuffed brinjals.  Saute them until the brinjals are partially cooked.

Now add the tamarind water, the remaining masala and salt. Cover the pan and cook completely until the brinjals are soft and the oil separates from the gravy.

Garnish the curry with cilantro leaves.  Serve the curry with rice or Chapathis.  Enjoy!