Muslim style biryani kathirikai recipe

INGREDIENTS:

1. Egg plant (brinjal) - 10
2. Tamarind - 1 gooseberry size OR 1 tablespoon (tbsp.) tamarind paste
3. Jaggery - small piece
4. Black pepper - 10 count
5. Curry leaf - 10 count
6. Turmeric powder - 1/2 teaspoon (tsp.)
7. Chili powder OR sambar powder - 1 tablespoon (tbsp.)
8. Peanut - 3 tablespoon (tbsp.)
9. Sesame seed - 2 tablespoon (tbsp.)
10. Fenugreek seed - 1/4 teaspoon (tbsp.)
11. Oil - 2 to 3 tablespoon (tbsp.)
12. Salt - as needed

PREPARATION:

1. Soak tamarind in 1 cup of water and take the juice.
2. Roast the peanut, sesame seed, fenugreek seeds and grind them to a fine powder. NOTE: first roast peanut, fenugreek seed then add sesame seed and roast them. sesame seed will get roasted soon so doing this way will avoid sesame seed getting burnt.
3. Slit the egg plant (brinjal) into 4 pieces. NOTE: no need to remove the stem as it will hold the brinjal pieces together.
4. In a pan heat oil. add black  pepper, curry leaves and sauté.
5. Now add the egg plant (brinjal) and sauté for 1 to 2 minutes.
6. Now add the turmeric powder, chili powder or sambar powder, salt and mix well.
7. Now add the tamarind juice. Bring to boil and cook this for 3 to 4 minutes.
8. Now add the powdered peanut mixture and mix well.
9. Now place a lid. Simmer in low heat and cook for 6 to 8 minutes or until the oil starts to separate. NOTE: need to place the lid and cook other wise oil will not separate and will take a long time for the water to reduce.
10. Now add jaggery mix well then serve.

NOTES:

1. Cooking time: 20 minutes.
2. Goes well with biryani, rice and chapatti.