Brinjal Curry "Enna Kathrikai" (Tamil Nadu specialty)
| Ingredients: | | |
| Brinjal the small round variety about 10 | - | 300
gms | | Bengal gram dhal | - | 3 dsp |
| Black gram dhal | - | 2 dsp | | Dry chillies | - | 18 |
| Coriander | - | 3 dsp | | Asafoetida
powder | - | 1/2 tsp | | Salt
| | | | Oil | - | 5 dsp | | Tamarind
a ball the size of a marble | | | Method:
Slit the brinjal into 4 with out separating the pieces and with the stalk on.
Keep them in salted water. Fry the different dhals, coriander and chillies in
a little oil, powder well and add the asafoetida also. Mix a little salt and water
and fill the inside of the brinjal with this. Heat the remaining oil, put the
filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry
to simmer. Add 1/2 cup of tamarind water also and when the
gravy is thick and coats the brinjal, remove from fire.
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