Ennai Kathirikai Kulambu (Oil Brinjal Gravy)

Take 1/2 kg of brinjal and wash them thoroughly in water.

Trim the stalk halfway and make a cross-shaped slit on the bottom of each brinjal. Check inside for any worms and place them in water to prevent browning.

Heat 2 tablespoons of oil in a pan. Once hot, add the cut brinjals.

On a low to medium flame, sauté the brinjals, stirring occasionally, until they are about 50% cooked and slightly soft.

Once half-cooked, remove the brinjals from the pan and set them aside.

In the remaining oil, add a handful of shallots, a handful of garlic, a small piece of ginger, and one chopped tomato.

Add salt and 3 pieces of coconut. Sauté until the tomatoes soften.

Turn off the flame, let the mixture cool completely, then grind it into a fine paste with a little water.

In the same pan, heat 3 tablespoons of oil. Add mustard seeds, fenugreek seeds, and curry leaves for tempering.

Add chopped onion and garlic cloves, then sauté until cooked.

On low flame, add hing, chilli powder, coriander powder, and turmeric powder. Mix well.

Add pepper-cumin powder and mix.

Add the ground masala paste and mix it into the spices.

Pour in tamarind water, add jaggery, and mix. Add more water to adjust the consistency.

Cover and cook on low flame until the oil separates from the gravy.

Add the fried brinjals to the gravy, mix gently, and cover again.

Cook on low flame until the brinjals are fully cooked and the oil separates completely.

The Ennai Kathirikai Kulambu is ready. Garnish with fresh coriander leaves and serve.