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Ennai Kathrikai

Spicy and tangy gravy cooked with freshly prepared flavored masala with the addition of baby brinjals fried in sesame oil. My all time favorite gives goosebumps while preparing it.



 


Ingredients :

Sesame Oil - 5-6 tbsp

Baby brinjals - 250g

Small onions (Shallots) - 1/2 cup

Garlic - 1/4 cup

Red chili - 2

Curry leaves - 2 string

Tomato Ripe -5

Red chili powder - 1 tbsp

Turmeric powder - 1/2 tsp

Tamarind - 1 lemon size


Masala :

Sesame oil - 2 tbsp

Fenugreek - 1 tsp

Chana dal - 2 tsp

Peanut -3 tsp

Corriander seed - 5 tsp

White Till( Ellu) - 3 tsp

Grated Coconut - 4 tsp


Method :

  1. Soak Tamarind in hot water and extract thick pulp from it.

  2. Make pulp from tomatoes.

  3. In a kadai pour sesame oil sauté the masala ingredient one after the other in the same order. Once coconut is added switch off the stove. Once its cooled down make a paste with 1/4 cup of water and set aside.

  4. Half slit the brinjals into two, to see if it has worms.

  5. In the kadai, pour sesame oil and roast the brinjals to 80%. Remove and set aside.

  6. First temper it with red chili then add garlic to golden brown.

  7. Sauté onions to translucent add curry leaves.

  8. Add in the tomato pulp once oil separates.

  9. Thick tamarind pulp is added and once it boils up.

  10. Red chili powder, salt and turmeric powder is added and mixed for 2 mins.

  11. Drop in the half cooked brinjals and let it boil up for 3 mins.

  12. At last the freshly prepared paste is added and the water is adjusted to the texture. Once it comes to boil turn the stove to lower heat.

  13. Simmer cook until the oil separates. Finally add a pinch of jaggery to enhances the taste to the dish. Switch off the stove.

Serve hot with rice, dosa and roti.


Tips :

  • The Key ingredient is sesame oil. Can added more of the oil, which enriches the flavor to the dish.

  • Shallots and garlic can be adjusted to your taste.

  • This can be stored upto a week. The real flavors popup after 3-4 days.

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