Ennai Kathirikkai

1. 1

   Heat 1/2 tsp of oil in a pan add all whole ingredients and coconut roast it on slow flame, let it cool and make a fine paste then set it aside.

2. 2

   Make tamarind water using with 600 Gms water for 75 Gms of tamarind, then strain and keep it aside.

3. 3

   Clean and cut the baby brinjal (put a plus mark in each Brinjal, check the worms).

4. 4

   Heat 2 tbsp of oil in a pan add brinjal and fry it slightly, then strain and keep it aside.

5. 5

   In the remaining oil add garlic and onion saute till little brown, then add sliced tomato stir well and let it cool then make a paste and keep it aside.

6. 6

   Heat gingely oil in a pan add mustard seeds and curry leaves let it splutter then add grounded onion &tomato paste saute for a minute.

7. 7

   Then add grounded spice mixer paste and cook it on slow flame then add tamarind pulp, required water &salt stir well until its stick on the bottom leave to boil. Once its start to boiling add brinjal and let them cook for 5 to 10 minutes.

8. 8

   Once oil will start to separate then switch of the flame and serve hot.

No additional tips available.