For the Stuffing Masala Paste

1. Heat a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour.
2. Add in the coconut, onion and the tamarind. Add in the dried red chillies. Fry for a minute.
3. Remove from heat and set aside to cool.
4. Once cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) and the salt while grinding.

For the Ennai Kathirikkai – Stuffed Brinjals

1. Remove 3/4th of the stem from the brinjal. Cut the brinjal in a cross. Stuff the brinjal on the inside with the ground paste. Set aside.
2. Heat oil in a pan and add in the stuffed brinjal.
3. Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.
4. Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.
5. Serve hot with steaming hot rice and ghee.