Ennai Kathirikai Recipe

Serves: 2

asian aubergine indian main vegetarian

Ingredients

Masala Paste

  • 4 tsp oil
  • 0.75 tbsp chana dal
  • 0.5 tbsp urad dal
  • 1 tsp coriander seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp fennel / saunf
  • 0.5 tsp pepper
  • 1 tsp sesame seeds
  • 4 dried red chilli
  • 3 tbsp coconut
  • 0.5 onion, sliced
  • 3 clove garlic, crushed
  • 0.5 inch ginger
  • 0.5 tomato, chopped
  • 0.5 cup water, to blend

Curry

  • 3 tbsp oil
  • 9 small brinjal / eggplant
  • 1 tsp mustard
  • 0.25 tsp methi / fenugreek
  • 1 pinch hing / asafoetida
  • few curry leaves
  • 0.5 onion, finely chopped
  • 0.5 cup tamarind extract
  • 0.5 tsp jaggery
  • 0.25 tsp turmeric
  • 1 tsp salt
  • 0.5 cup water
  • 2 tbsp coriander, finely chopped

Instructions

  1. Firstly, heat 3 tbsp oil and splutter 1 tsp mustard, 0.25 tsp methi, pinch hing and few curry leaves.
  2. Also add 0.5 onion and saute until it turns golden brown.
  3. Further add prepared masala paste and saute for 5 minutes.
  4. Now add 0.5 cup tamarind extract, 0.5 tsp jaggery, 0.25 tsp turmeric and 1 tsp salt.
  5. Mix well adjusting consistency as required.
  6. Further add fried brinjal and 0.5 cup water.
  7. Give a good mix.
  8. Cover and cook for 10-15 minutes on low to medium flame or until brinjal cooks completely and oil floats on top.
  9. Finally, add coriander leaves and serve Ennai Kathirikai recipe with hot steamed rice or chapati.