Ennai Kathrikaai Kuzhambu

– Slit white small brinjal with the kaambu and keep it ready
– Add oil in a pan, sauté small onion, garlic, more tamarind, red chilly powder, sambar powder, turmeric powder, salt and grind it to a fine paste
– Stuff the paste into the slit brinjals and keep the remaining paste
– Add more oil in a pan and sauté mustard, urad dal, curry leaves and stuffed brinjals
– Once the brinjals are half cooked, add the remaining grinded paste with little water to the brinjals
– Cook in low flame, until done