Ennai Kathirikai Curry

🔥 Prep

• Wash the 8 baby brinjals, pat dry, and make a deep cross slit at the bottom of each (keeping the stem intact) to create a pocket for stuffing.
• Finely chop the 1 onion.
• In a small bowl, dissolve 1 tbsp tamarind paste in 250 ml warm water to make tamarind extract; set aside.
• Measure out 1 tsp chilli powder, 1.5 tsp coriander powder, 1.5 tsp salt, and 3 tbsp sesame oil.
• Keep 1 tbsp sesame seeds, 1 tbsp peanuts, and 2 tbsp grated coconut ready for the stuffing paste.

🔥 Cook

• 1. Prepare the stuffing: Heat a small pan over low heat, add 1 tbsp sesame seeds and roast for 2 minutes until they pop. Add 1 tbsp peanuts and roast for 2 minutes until golden. Add 2 tbsp grated coconut and roast for 1 minute until fragrant. Transfer to a mixer, cool slightly, and grind to a coarse paste (add a teaspoon of water if needed). Stuff each of the 8 brinjals generously with this paste.
• 2. Heat 3 tbsp sesame oil in a heavy-bottomed kadai or wide pan over medium heat. Once hot, gently place the stuffed brinjals and fry for 5 minutes, turning carefully, until lightly browned on all sides. Remove and set aside.
• 3. In the same oil, add the chopped 1 onion and sauté over medium heat for 4 minutes until translucent and golden brown.
• 4. Add 1 tsp chilli powder, 1.5 tsp coriander powder, and 1.5 tsp salt. Stir and cook for 30 seconds until the spices are aromatic.
• 5. Pour in the prepared tamarind extract (250 ml water + 1 tbsp tamarind paste) and bring to a boil over medium-high heat.
• 6. Reduce heat to medium, gently lower the fried brinjals into the gravy. Cover and simmer for 15 minutes until the brinjals are tender, cooked through, and oil separates at the edges.
• 7. Check consistency; if the gravy is too thick, add a splash of water. Taste and adjust salt. Simmer uncovered for 2 minutes to finish.

🔥 Serve

• Serve hot with steamed rice, soft chapatis, or dosa.
• Drizzle with a few drops of sesame oil before serving for extra aroma.
• Pair with a side of coconut chutney or curd rice for a complete South Indian meal.