Ennai Kathirikai

Contains: peanut·sesame

• Asafoetida (hing)

  1 g

• Coriander seeds

  8 g

• Curry leaves

  5 g

• Eggplant

  300 g

• Fresh coconut

  grated

  30 g

• Mustard seeds

  3 g

• Peanuts

  40 g

• Red chili powder

  4 g

• Salt

  to taste

• Sesame oil

  35 ml

• Sesame seeds

  20 g

• Tamarind pulp

  20 g

• Turmeric powder

  2 g

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Method

1. 1Dry-roast peanuts, sesame, coriander seeds and coconut until fragrant.
2. 2Grind the roasted mix with chilli powder, turmeric and salt to a coarse paste.
3. 3Slit the baby brinjals into quarters keeping the stem intact.
4. 4Pack the roasted masala tightly into each brinjal.
5. 5Heat sesame oil, crackle mustard seeds, curry leaves and asafoetida.
6. 6Place the stuffed brinjals in and turn gently to sear all sides.
7. 7Stir in tamarind extract, any leftover masala and a little water.
8. 8Cover and simmer on low for 18 minutes until the brinjals are soft.
9. 9Rest a few minutes so the oil rises, then serve hot.