– Saute peanuts and 2 tbsp white sesame seeds separately without adding oil and grind both peanuts and white sesame seeds into a fine powder
– Add chilly powder, coriander powder, dried coconut or freshly grated coconut, sesame oil and salt to the peanut sesame powder and make it to a paste
– Slit brinjal in 4 places and stuff the masala mix and cook in medium flame for 1 whistle in cooker by adding 2 tbsp oil
– Add sesame oil in a pan and saute mustard, fennel seeds, chopped onion and the remaining peanut masala paste
– Add tamarind water and boil it for sometime
– Then add the cooked brinjal and salt and boil it for sometime
– Add jaggery and kasuri methi at the last before switching off the stove
Ennai Kathrikaai Kuzhambu
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