Ennai Kathirikaai Kuzhambu

Heat a pan with 1 tsp of oil, add a piece of hing/Perunkaayam, Coriander seeds, Dried Red chilli, Black splitted urad dhal, Channa dhal, toor dhal, roast them in medium flame, once the dhal are fried remove the content form the heat.

Bring this fried content to room temperature and powder them in mixer. Add 1/2 tsp of salt to the powder, mix them well and set aside.

Wash and clean the Baby brinjal’s/Kathirikaai, From the back side of the brinjal/kathirikaai slit them into four pieces, make sure not to split them separately.

Stuff the grounded masala to the baby brinjal’s/Kathirikaai, you will have some more masala reserve them to add in the gravy part.

Let the brinjal’s/Kathirikaai sit aside for 20 mins, In the mean while Soak the tamarind in hot water, squeeze the tamarind essence and set aside.

Heat a pan with oil fry the brinjal’s/kathirikaai in medium high flame, flip and cook all the side’s of the brinjal/kathirikaai, once they done drain out from the oil and set aside.

In the same pan add mustard seeds, curry leaves, dried red chillies, and sauté them for a while, add in the tamarind water, chilli powder, turmeric powder and grounded masala powder.

when the gravy gets boiled well, add in the fried brinjal’s/kathirikaai to the gravy, simmer for few more minutes. Add a pinch of jaggery to the gravy and switch off the flame.