Ennai Kathirikai / Brinjal Gravy (Sides for Biryani)

Dry roast the ingredients under the section for grinding

Blend them to a coarse paste and set aside.

Dry the brinjals on kitchen towels and slit them into four without removing the stem but cutting the edges

Add 2 spoons oil in a kadai and fry the brinjals

Keep it aside

In the same kadai add some more oil and add mustard and urad dal followed by chopped onions and fry till golden

Add 2 spoons of ginger garlic paste and salt and saute till raw smell goes off

Add turmeric powder, chilli powder and coriander powder and saute till raw smell goes off

Then add the peanut paste and curry leaves and saute for a minute

Then add the blended tomatoes and cover and cook till oil oozes out

Now add tamarind water and cover and cook again till oil oozes out

Then add the fried brinjals and cook till oil oozes out one last time

Best had with biryanis and pulaos.