Ennai Kathirikkai is a spicy and flavorful recipe using eggplant, it is a popular curry in South India. This is my favorite curry recipe because I love tangy and spicy taste together.
Heat a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour.
Add in the coconut, onion and the tamarind. Add in the dried red chilies. Fry for a minute.
Remove from heat and set aside to cool.
Once cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) while grinding.
For the Ennai Kathirikkai
Remove ¾th of the stem from the brinjal. Cut the brinjal in a cross. Stuff the brinjal on the inside with the ground paste. Set aside.
Heat oil in a pan and add in the stuffed brinjal.
Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.
Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.