Enna Kathirikai Oil Brinjal

Ingredients

Brinjal the small round variety about 10 30 gms
Bengal gram dhal 2 dsp
Black gram dhal 2 dsp
Dry chillis 18
Tamarind a ball the size of a marble
Coriander 3 dsp
Asafoetida powder ½ dsp
Salt
Oil 5 dsp

Method
Slit the Brinjal into 4 without separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals. Coriander and chillis in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the Brinjal with this. Heat the remaining oil, put the filled Brinjal and carefully sauté well. Pour, 1 cup of water and allow the curry to simmer. Add ½ cup of tamarind water also and when the gravy is thick and coats the Brinjal, remove from fire.