Ennai Katharikai - எண்ணெய் கத்தரிக்காய் - Brinjal Curry

This is a dish that goes well with Briyani, idli, chapathi and so on. This is different from the usual one and can be kept for a long time as long as a month. This is my mom's receipe and my husband likes very much.

Ingredients:
• 1 lb Brinjal/ Eggplant
• 1 lb Onion Chopped
• Whole Pepper Corns
• Roasted Groundnut
• 2 tsp Ginger Garlic Paste
• 1 tbs Sambar Powder
• Salt to Taste
• Oil
• Thick Tamarind Extract


Procedure:

•Cut/ Slit the brinjals into four and boil in water till half done.Drain the water

•In a seperate pan fry the onions till they are transparent. Add the Sambar powder and fry till till the raw smell is lost. Let it cool. Grind it in a blender.

•In a heavy bottomed pan add enough oil, pepper, roasted groundnuts, ginger garlic paste and fry well till the raw smell of the ginger garlic paste goes.

•Add the ground Onion and Sambar Powder Mix. Fry for 5 min

•Add the Brinjal and Mix Well.Fry it till the oil leaves the side of the pan.

•Now add the tamarind extract and allow it to cook for 5 min.

•Serve Hot.

Note:
This tastes better if done the the previous day so as the brinjal can get soaked in the tamarind extract. This Dish oes well with Briyani. Idli, Dosai, Chapathi.
Aliter:
Istead of Sambar Powder you can add freshly Ground Masala of fried Coconut scraps,Red Chilli, Tumeric Powder, Bengal Gram. ( Chick Pea )