(Eggplant Gravy, Enna Katharikai, Bagara Bainghan)

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Ingredients
Brinjal - 6
Onion - 1 (finely chopped)
Chilly powder - 2 tblsp
Corriander Powder - 2 tsp
Sesame Oil - 4 tblsp
Tamarind juice - 1/2 cup (pulp 2-3 tblsp)
 
To Roast and Grind (double the quantity if you want more gravy)
Sesame seeds - 3 tblsp
Peanuts - 2 tblsp
Grated Coconut - 3 tblsp
 
For tempering
Whole garam masala(cinnamon stick - 1, cloves -3-4 , Cardomon -3, bay leaf - 1)
Cumin seeds - 1 tsp
Whole Peppercorns - 1 tsp
Curry Leaves - 1 spring
Method
1. Dry roast the peanuts, sesame seeds and grated coconut separately until it all turns brown and gives out a nice aroma. After it cools, grind it into a course powder and keep aside.
2. Make deep slits in the brinjal but dont cut through. Fry this in oil and keep aside.
3. Heat oil in a pan, add some whole garam masala, peppercorns, cumin seeds and curry leaves. 4. Fry the onions golden brown.
5. Add the ground coarse powder along with dry masalas like chilly powder and corriander powder. Add few drops of water and cook for a minute.
6. Add the tamarind juice and cook for 15-20 minutes until the oil oozes out.
7. Next add the fried brinjals to the gravy. Simmer for few minutes and switch off.
 
Serving Suggestions
    - This gravy goes very well with biriyani and is commonly known as 'Ennai Kathrikai' in south India and 'Bagara Bainghan' in the North.
    - This also goes well with white rice and chappatti.
 
Variations
      - The other vegetables that can be used instead of brinjal in the same gravy are green chillies, banana peppers, jalapeno peppers, zucchini, cherry tomato etc.