Ennai Kathirikaai

Baby egg plants will be the best choice for this recipe. I have used only the medium sized egg plants and this serves 2 persons. It can be served with rice and dhal. The home made powders add the authentic flavor to the dish.

Ingredients
Egg plant/ Brinjal- 5
Onion- 1 (sliced)
Tamarind extract- from lemon sized ball
Gingelly oil- 2 tbsp
Red chilli powder- 1 tsp
Coriander powder- 2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Coconut paste- 1 tsp
Salt

Method

• For the filling, make a paste using red chili powder, coriander powder, turmeric powder, salt and cumin powder by adding the tamarind extract and not water.
• Partition the brinjals into 4 and fill the gap with the paste and let them rest for 10 minutes.
• In a pan, add gingelly oil and once it is heated, add mustard seeds, urad dhal, curry leaves, sliced onions and saute well.
• Now, add the brinjals into the pan and mix a little in the oil.
• Once the skin colour changes slightly, turn them to the other side and let them cook covered with a lid for about 5 minutes.
• Stir the brinjals frequently and if you have excess masala or tamarind juice add to the brinjals now and cook.
• If the brinjals stick to the bottom, just sprinkle a little water and cook till the oil is all oozed out.
• To check whether it is cooked, insert a fork into it and if it is smooth to let the fork inside, it is all done.
• Now, add the coconut paste and stir well in low flame for 2 minutes and turn off the flame.

Note: Adding coconut paste is totally optional.