Make small cuts in the bottom of the brinjals, if you want, you can keep the stem or remove it. Place in water for 10 minutes.

Soak a lemon the sized tamarind in water.

Heat a tsp of sesame oil, add 4 tsp coriander seeds, ½  tsp cumin and ½  tsp pepper and fry lightly.

Add 5 shallots and the required amount of dried chillies and fry.

Then add 4 tsp of grated coconut and fry until it turns slightly brown.

Transfer the spices to the blender along with the required amount of salt.

Add a little water and grind to a smooth paste.

Wipe the brinjals clean without water and fill them with the prepared masala paste.

Squeeze the pulp from the soaked tamarind. Add the remaining spice paste and mix with ¼  tsp turmeric powder, the required amount of salt and 2 tsp sambar powder.

In a pan add 4 - 5 tsp of sesame oil. When the oil is hot, add the stuffed brinjals and fry.

When it is slightly soft, set it aside.

In a frying pan, add 4-5 tsp of sesame oil and when the oil is hot, add ½ tsp mustard seeds, ¼ tsp cumin seeds and a few curry leaves.

Add 10 shallots, 10 - 20 garlic cloves and fry.

Add tomato and fry till soft.

Then add the brinjals and stir.

Add the tamarind pulp, cover and bring to a boil over medium heat.

In a small pan add ¼ tsp fenugreek seeds and 2 dried chillies and fry.

Transfer it to a mixing jar and add 1 pinch of asafoetida and grind finely.

When the gravy boils and the oil separates on the sides, add the fenugreek powder and little chopped coriander leaves.

Delicious ennai kathrikkai kulambu is ready to serve.