எண்ணெய் கத்திரிக்கா

For masala  paste:

4 tsp oil
¾ tbsp chana dal
½ tbsp urad dal
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel / saunf
½ tsp pepper
1 tsp sesame seeds
4 dried red chilli
3 tbsp coconut
½ onion (sliced)
3 clove garlic (crushed)
½ inch ginger
½ tomato (chopped)
½ cup water (to blend)

                      for curry:

  3 tbsp oil

  9 small brinjal / eggplant / baingain /          kathirikai

1 tsp mustard

¼ tsp methi / fenugreek

pinch hing / asafoetida

few curry leaves

½ onion (finely chopped)

½ cup tamarind extract

½ tsp jaggery

¼ tsp turmeric

1 tsp salt

½ cup water

2 tbsp coriander (finely chopped)

INSTRUCTIONS

 

• firstly, heat 3 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
  
• also add ½ onion and saute until it turns golden brown.

• further add prepared masala paste and suate for 5 minutes.

• now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.

• mix well adjusting consistency as required.

• further add fried brinjal and ½ cup water.

• give a good mix.

• cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top.

• finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.