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Ennai Kathirikkai
For the masala
Gingelly oil – 1 tablespoon
Red chilli – 10-12
Cumin – 1 teaspoon
Pepper- 1 teaspoon
White sesame seeds – 1 teaspoon
Coriander powder – 1 tablespoon
Onion – 1 medium
Coconut grated – 3 tablespoons
For the tempering
Gingelly oil – 5-6 tablespoons
Mustard – 1/2 teaspoon
Cumin – 1/2 teaspoon
Red chilli- 1
Asafoetida 1 teaspoon
Shallots – 10
Garlic – 10
Brinjal ( small) – 5-6
Tamarind – 1 small lemon sized soaked in 1 cup water
Turmeric 1 pinch
Salt
Method:
Roast all the ingredients for the masala paste in 1 tablespoon of oil. And grind it into a fine paste.
Heat another pan, add 5-6 tablespoons of oil , add all the tempering ingredients and add the eggplants. Sauté in high flame for 5 mnts and add the tamarind extract. Let that boil for 2 mnts and add the ground masala and cover the pan , let that cook for 10 mnts. Open the lid check for seasoning and add salt. Cook for another 10 mnts or untill you see the oil separates | Posted on 13/Jan/2024 17:10:12
