Kathrikkai Thirattal / Brinjal in a Spicy Nutty Gravy

Brinjals were always in my hate list from my school days and lasted till quite some time after my marriage. When amma added brinjals to aviyal, I would be picking them out carefully from my serving, no matter how small she cuts it. She would get frustrated at times cos the best part is that I gorge in fried brinjals and when I pick out itsy-bitsy bits of brinjal out of the aviyal, she just gets mad. After marriage, I started taking a liking to this vegetable mainly because of the huss and since then tried experimenting with this veggie. Ever since I saw this recipe, I wanted to try it out but with brinjals and the outcome was a perfect spicy side dish for dosas and chapathis. U can use this as a gravy or as a side dish, perfect both ways.

~*What U Need*~
Brinjals - 200 gms
Tomatoes(medium, pureed) - 1
Oil - 2 tsp
Salt - to taste
Water - as needed
Chopped Coriander leaves - 1 tbsp

For the masala
Oil - 1 tsp
Roasted and skinless peanuts - a handful
White sesame seeds - 1 tbsp
Pepper corns - 1/2 tsp
Cumin seeds - 1 tsp
Red chillies - 2
Pearl onions - 5
Onion(medium) - 1
Curry leaves - 1 sprig

How I Made it:
In a non-stick pan, saute the masala ingredients till golden brown. Grind it into a smooth paste adding water after it cools down.

In the same kadai, heat oil, add the pureed tomato paste and fry till half done. Next add the ground paste and cook on low flame. Add water if the mixture dries up. Add the cubed brinjals and mix well.

Cook till the brinjals are done (soft and mushy). Simmer till you get the required consistency. Add coriander leaves and serve.

Serve as side dish for dosas / chapathis.

So thats it Folks...
With Love,

Signs off!!!