ENNAI KATHTHARIKAI CURRY

CURRY POWDER:
Roast the following ingredients in medium heat to a light golden color. .
After having cooled them, grind to a fine powder.
INGREDIENTS: 20 green cardamom pods, 2 cinnamon sticks which are
broken into small pieces, 5 bay leaves, ½ tsp cloves, ¼ tsp grated nutmeg,
2tbsp aniseed, 1sp peppercorns, 10 dried curry leaves, 5 red chillies, 6tbsp
coriander seeds, 3tbsp cunnin seeds, 3tsp turmeric, 1tbsp fenugreek
seeds, 2tbsp black mustard seeds.

ENNAI KATHTHARIKAI CURRY
Ingredients:
Groundnuts‐2tbsp,
Kuskus‐1sp,
Methi seeds [fenugreek seeds]‐½sp,
White sesame seeds‐1sp,
Cummin seeds‐ ¾ sp,
Sambar onions‐ 15.
Tomato pieces‐1½ cups,
Garlic flakes‐6,
Coriander powder‐1½sp,
Chilli powder‐1 tbsp,
Turmeric powder‐1sp
Kaththarikai [eggplant]‐8 to 10[small size],
Gingelly oil‐ 4tbsp,
Mustard seeds‐1sp,
Peppercorns‐1sp,
Green chillies‐5,[slit them lengthwise]
Tamarind‐a lime size
Enough salt to taste.
Method:
Dry roast groundnuts, cummin seeds, kuskus, sesame seeds, fenugreeks seeds
to a golden brown colour and grind them with onions, tomatoes and garlic
without adding water.
Add the turperic powder, chilli powder, and the coriander powder and mix
well.
Cut each eggplant in to 8 pieces lengthwise, add enough salt and the mixed
masala to this, mix well and keep them covered for ½ hour.
Heat the oil in a kadai and add mustard seeds.
When it splutters, add the green chillies and the peppercorns and fry for two
minutes. Now add the eggplant with masasla and cook on a medium fire until
the oil comes on the top.
Extract a thick juice from the tamarind and add to the eggplant.
When all the water is absorbed and the oil floats on the top,put off the fire.
The gravy must be thick.