Ennai Kathirikkai Kulambu / Gutti vankaya Kura / Stuffed eggplant curry / Brinjal curry

This curry is very tasty and easy to make . It goes well with white rice and egg omelette

Ingredients :

Brinjals or Eggplant - 5 to 6

Tamarind paste as per taste

For Grinding:

Shallots - 5 to 6

Tomato - 1 medium

Pepper - 1/2 tspn

Cumin seeds - 1 tspn

Coriander seeds - 1 tspn

Shredded coconut - 3 tspns

Sesame seeds - 1 tspn

Roasted peanuts - 2 tspn

Garlic - 3 pods

Red chilly powder - 1/2 tspn

Curry powder - 1 tspn

Turmeric powder - 1/4 tspn

Coriander leaves - few

Salt as per taste

For Tampering:

Sesame oil - 3 tbsn 

Mustartd seeds - 1/2 tspn

Cumin seeds - 1/4 tspn 

Pinch of hing

Few Curry leaves

Method:

Grind all the grinding ingredients into a smooth paste and keep it aside.

Clean the brinjals and with the knife make a '+' cut at the base towards the stem but keeping the end near the stem intact.

Stuff the ground masala in to the slit brinjals and keep them aside.

Take a heavy non stick pan add oil and tamper with the tampering ingredients.

Now add the stuffed brinjal and leftover masala and close the lid for about 5 minutes on medium heat.

Open the lid and flip the brinjals and close the lid for 2 more minutes .

Add little water if masala sticks to the pan.

Add the tamarind water and let it come to a boil and cook for 10 more minutes till the oil seperates from the curry.

Note : This dish requires more oil than other curries.