Ennai Kathirikai / Brinjal Curry

Ennai Kathirikai is the best side dish for Biryanis.Coming from a place where Biryani is most relished,i can never miss them in any family gettogether..
Biryani is incomplete without this Ennai Kathirikai and Thayir Pachadi.
Vellore Mullu kathirikai adds the exact flavour in right proportion.Amma perepares it so perfect,we all have extra biryani at the end just for this tangy side dish.

Ingredients:
Brinjals - 6 or 7 nos
Onion - 2 medium(Grated/finely chopped)
Tomato - 3 medium (finely chopped)
Onion tomato paste from 1 onion and 1 tomato
Ginger garlic paste - 2 tsp
Green chillies - 3
Red chillies - 2
Turmeric powder - 1/4 tsp
Red chilli powder - 2 1/2 tsp
Coriander powder - 2 1/2 tsp
Mustard seeds - 1/4 tsp
Pepper corns - 1/2 tsp
Curry leaves - few
Tamarind water - 1 cup
Oil - 1tbsp
Sesame oil - 1/2 tbsp
Cumin/Jeera seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
White sesame seeds - 1/2 tsp
Groundnut - 10 nos
Salt as needed

Preparations:
Dry roast Cumin seeds,Fenugreek seeds,Sesame,Groundnut and powder it coarsely.

Method:
1)Heat 1/2 tbsp of Sesame oil in a pan and add the brinjals and keep frying till the skin colour turns brown.Keep aside these brinjals and the remaining oil.
2)In the same pan,Heat 1tbsp oil and splutter mustard seeds,pepper corns.
3)Add grated onions and saute till they turn golden brown.Add Slit green chillies,red chillies and curry leaves.
4)Add Ginger garlic paste and keep frying till the raw smell leaves.
5)Now add the finely chopped tomatoes and saute till they turn mushy.
6)Add Turmeric powder,Red chilli powder and Coriander powder,Onion tomato paste and salt as needed,
7)Let the masala combine well and keep sauteing till oil seperates out completely.
8)Add the brinjals and make sure the masalas coats the brinjals well and pour the sesame oil in which the brinjals were fried earlier.
9)Add tamarind water and let it boil for 5 mins.
10)Water can be added to the curry to adjust consistency.
11)Sprinkle the roasted  powder and give a good mix.
12)Garnish with coriander leaves.