Ennai kathirikkai (spicy sauteed brinjal curry)

This is one of the most favorite south indian side dishes. This is a spicy and tangy gravy that goes well with either plain rice or mixed rice. This is a bit on the higher side of the calorie count since it has peanuts, sesame seeds, and coconut all in one dish. Since the nuts and coconut only give extra richness to the dish you can also reduce their amount and increase spice level.

Things you'll need:
Brinjals - 4 if medium sized and 6 if small
tamarind  - lemon sized
curry leaves - few
salt - as needed
oil - 1/4 cup
mustard seeds - 1tsp

things to roast and grind:
red chillies - 4
urad dal - 1 tsp
cumin seeds - 1/2 tsp
black pepper - 1/2 tsp
cloves - 2
coriander seeds - 1 tbsp
peanuts - 1 tbsp
sesame seeds - 1 tbsp
coconut - 1/4 cup grated

Yield : 3 or 4 servings


Method:
Step 1:
Dry roast peanuts and sesame seeds and keep aside. Add 1 tsp oil and roast the rest of the 'to roast and grind' ingredients one by one. Make a coarse powder of the roasted ingredients with the grated coconut.

Step 2:
Wash and cut the stalk from the brinjals. Make two slits in each brinjal to divide it into four sections. Take care not to cut them fully. Fill the brinjals with the half of the masala powder and keep them aside. Reserve the left over masala powder.

Step 3:
Pour the oil in a pan, add the mustard seeds. Once the seeds start to crackle, add the curry leaves and the brinjals and fry them in low heat. When the brinjals are almost cooked, add the tamarind extract and the masala powder. Add salt and allow it to cook for 10 mins in medium heat.

The spicy and tangy Ennai Kathirikai is ready to be served with your choice of pulao or plain rice.