ennai katharikai kulambu/ செட்டிநாட்டு எண்ணெய் கத்திரிக்காய்/ Chettinad Ennai kathirikai Kulambu

Method:
1. Take an even sized brinjals.
2. Cut them in to 4 in the center. Do not cut the crown part.

Masala for brinjal stuffing:
3. Take a bowl add turmeric powder, chili powder, coriander powder, salt, tamarind puree and little water. Mix all the masala together.
4. Stuff the masala paste in to the brinjal.
5. Take a kadai add oil and shallow fry the brinjals. Make sure it got cooked all the sides. After that keep it aside.
6. Use the same oil for tempering.
7. Add mustard seeds, fenugreek seeds, cumin seeds, asafoetida powder, curry leaves, shallots (whole & sliced), garlic, tomato, turmeric powder, chili powder, coriander powder and salt. Saute well.
9. Add thick tamarind puree and little water.
9. Once the kulambu starts boiling, add the brinjals. Close the lid and let it cook for 10 minutes. Keep the flame on medium low.
10. Add the powdered jaggery to balance the spiciness. and add coriander leaves. Just mix all together
Spicy and tangy ennai kathirikai kulambu is ready to serve with hot rice