Ingredients

• Green brinjals - 1/4 kg
• Tamarind paste - 3 cups
• Ginger paste - 1/2 tsp
• Oil - 4 tsp
• Mustard seeds - 1/2 tsp
• Methi seeds - 1/2 tsp
• Curry leaves - 5-6
• Turmeric powder - 1/2 tsp.
• Ingredients for dry masala:
• Dhaniya seeds - 50 g
• Urad dal - 2 tsp
• Chilli powder - 50 g
• Hing (asafoetida) - a pinch
• Salt as required.

How to Make Ennai Katrikai

• Dry roast the dry masala ingredients. Grind them to a smooth powder.
• Add water while grinding the masala.
• Wash brinjals and make four cuts in the brinjals. Don't cut the stem of the brinjals.
• Fill masala in the brinjals. Leave the remaining masala for the gravy.
• Heat oil in a kadai and add mustard seeds, methi seeds, ginger paste, turmeric powder and curry leaves. Allow to splutter.
• Add brinjals in the kadai and fry for 3 mins.
• Add rest of the masala and tamarind water.
• Cover and cook over a medium flame for about 1/2 hour - check every 15 mins.
• When its completely cooked, oil will separate from the gravy.
• Serve hot with steamed rice and papadum.