എണ്ണ കത്തിരിക്ക

Ingredients: 

Brinjal (small size)                        :  6 nos
Tamarind                                       : small lemon size
Turmerc pdr                                  : 1/4 tsp
Chilli pdr                                       : 2 tbsp
Coriander pdr                                : 2 tbsp
Fenugreek seeds                            : 1/4 tsp
Shallots                                          : 10 nos
Garlic                                             : 3 cloves
Ginger                                            : 1/2 " pc
Salt to taste
Mustard seeds                               : 1 tsp
Oil                                                 : 2 tbsp
Grated coconut                             : 1 cup

Method:

Slit brinjal into four parts without cutting it fully and put it in water.
Soak the tamarind in 1 cup of water for 10 mins.
Heat 1 tsp oil in a kadai, add fenugreek seeds and fry it till it becomes brown. Reduce flame and add chilly pdr and coriander pdr. Fry it for a few secs till the raw smell goes. Remove from fire. Add 6 nos of shallots, garlic, ginger and grind it to a paste.
Take a portion of the paste and smear it inside the brinjal. Heat 1 tbsp of oil in a kadai and add the brinjal to this and saute this for 2 mins.




Add the remaining masala paste to this and saute for 10 secs. Then add the tamarind extract to this. Add turmeric pdr and salt. Let  the brinjal cook in this for 4 - 5 mins.
Grind the grated coconut to a paste and add this to the curry. If it is too thick add some more water and let it boil for 1 min. It should be a semi thick gravy.



Heat balance oil in a kadai add mustard seeds. When it pops up add chopped onion to this and saute for  2mins. Pour this to the curry. Garnish with curry leaves.
It goes well with steamed rice!!