Ennai Katarikai (Spicy Oily Brinjal)

Hi... I made Ennai Katarikai Kozhambhu... It is my ONLY resort when I am out of Sambar Powder to make Sambar or Vettai Kozhambhu...

Ingredients:

Small Brinjal - 8 to 9
Tamarind Water - 1/3 cup
Turmeric powder - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Asafoetida - a generous pinch
Salt to taste
Jaggery (grated) - 2 tsp
Gingelly Oil - 4 tblsp + 1 tsp

To roast & grind:
Urad Dal - 2 tsp
Toor Dal - 2 tsp
Channa Dall - 2 tsp
Dhania - 4 tsp
Dry Red Chillies - 5 to 6


Method:

1. Heat 1 tsp Oil in a Kadai, add allingredients in "To roast & grind". Roast it till it changes color to light brown & grind it to powder.
2. Cut the stem of brinjal & make a slit till half on top to stuff the roasted powder.
3. Heat balance Oil in Kadai & shallow fry the stuff brinjals & keep them aside.
4. In the same Oil, add Mustard seeds, curry leaves, turmeric powder, asafoetida, salt and 2 tblsp of roasted powder.
5. Add Tamarind water and let it boil
6. Add shallow fried brinjals to it & let it simmer for 10 mins till the oil separates
7. Add Jaggery & just give a quick stir

Tips:

• Serve Hot with steamed rice
• You can add water if the gravy is too thick
• You can use the left over roasted powder for orka or potato curry