Enna Kathrika Eggplant
Anbu's version

Ingredients

Eggplant 500gms -idealy small eggplants is good if not you can use any size eggplant
1 Tbs Mustard seed
7 Curry leaves
1/2 tbs Urid dhall
1 Red Onions chopped
1 Cinnamon quill
2 Aniseed
3 Bayleaves
1Tbs Ginger Garlic Paste
1/2 Tbs Pepper powder
1/4 Tbs Cumin powder
1/4 Tbs Fennel powder
1 Tbs Garam masala Powder
1/4 Tbs Paprika powder
1 Tbs Chilli powder
Salt
2 Tomato
Tamarind ,Soak in 1/2 cup water
Peanuts
3/4 cup Water
12 Tbs Sunflower Oil
Coriander for garnishing


Preparation



Normally if you have small size eggplant Slit the brinjal into 4 with out separating the pieces and with the stalk on,if not use the available eggplant

*Pour 5 tbs Oil in the pan and fry chopped eggplant toss it nicely ,leave it for few minutes and then take it out of the flame,keep it aside in a bowl

* Pan fry the peanuts ,remove from heat ,cool it and ground it coarsely, add this to the gravy at final stage

*Use the remaining oil add mustard seed,curry leaves and uridh dhall allow it to pop

* Add cinnamon quill,aniseed,bayleaves toss it allow fragrance to be released

*Add chopped onions fry until it's light brown

*Now mix ginger garlic paste

*Add all the powders and mix well

*Now squeeze the tamarind and extract the juice keep it ready

*Add half cooked eggplant into the pan and coat well spice mixture

* Do not burn and add tamarind juice and allow it to cook

* if you need more gravvy there is nothing wrong in adding chopped tomatoes and the remaining water

Garnish with coriander