I would like to thank my friends Shailaja and Suneetha for this receipe.. Modify the spices according to your taste. I prefer less spicy. Again this recipe might seem to take long time, but if you can prepare the Masala powder beforehand, it is very simple.
Small tender brinjals – 10
1 big onion
Cloves – 5
Cinnamon – 2 medium sized sticks
Cardamom – 2-3
Peanuts – 3 spoons
Poppy seeds (Kasakasa) – 1tbsp
White Sesame seeds – 1tbsp
Dry coconut – 2 tbsp
Ginger Garlic paste – 1 tsp
Dhaniya powder – 1 tbsp
Garam Masala – 1 tsp
Red chilly powder – 1 tbsp
Tamarind juice – ½ cup If using paste, use 1tbsp
Salt – as per taste
Oil – 1 cup
Coriander leaves – ¼ cup (finely chopped)
• Cut the brinjals into whole pieces (cut from the center) as we do for ennai kathirikai and fry them in the oil. Brinjals should be crispy and whole so don’t deep fry them.
• Fry Cardamom, cloves, cinnamon and onion and grind them into thick paste.
• Now dry roast peanuts, poppy seeds, sesame seeds and dry coconut and grind them into dry powder. (You can prepare this powder beforehand and store in air tight container)
• In a kadai, heat oil and add the ginger garlic paste. Once the raw smell goes, add the onion paste.
• When the oil separates add the dry Masala powder.
• Cook for 5 minutes and now add rest all powders. Red chilly and Dhaniya powder, Garam Masala, salt and turmeric powder.
• Once the Masala gets mixed well, add the tamarind juice. (Add water as per consistency, if want dry curry don’t add water)
• Now add the brinjals and cook till the oil gets separated.
• Garnish with coriander leaves.
While making the roasted peanut Masala, you can add cashew nut also. But peanuts are the one that gives nice and distinct flavor to this recipe.