firstly, to prepare masala paste heat 2 tsp oil and add ¾ tbsp chana dal, ½ tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin seeds, ½ tsp fennel, ½ tsp pepper, 1 tsp sesame seeds and 4 dried red chilli.
roast on low flame till the spices turn aromatic.
further add 3 tbsp coconut and roast untill it turns slightly brown.
transfer the spices to a blender.
now heat another 2 tsp oil and saute ½ onion, 3 clove garlic and ½ inch ginger.
also add ½ tomato and saute until tomatoes turn soft and mushy.
transfer to the same blender.
add ½ cup water and blend to smooth paste. keep aside.
now heat 3 tbsp oil in a large kadai.
cut 9 small brinjal in x mark without cutting it fully.
now fry the brinjal in hot oil for 2 minutes.
cover and cook on medium flame for 3 minutes.
once the brinjal is half cooked, keep aside.
in a the same oil splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
also add ½ onion and saute until it turns golden brown.
further add prepared masala paste and suate for 5 minutes.
now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.
mix well adjusting consistency as required.
further add fried brinjal and ½ cup water. give a good mix.
cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top. stir occasionally to prevent from burning.
finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.