Ennai Kathirikai Recipe

Serves: 2

asian aubergine indian main vegetarian

Ingredients

Masala Paste

  • 20.0 ml oil
  • 11.2 g chana dal
  • 7.5 g urad dal
  • 2.5 g coriander seeds
  • 1.25 g cumin seeds
  • 1.25 g fennel / saunf
  • 1.25 g pepper
  • 2.5 g sesame seeds
  • 4 dried red chilli
  • 45.0 g coconut
  • 0.5 onion, sliced
  • 3 clove garlic, crushed
  • 1.3 cm ginger
  • 0.5 tomato, chopped
  • 120 ml water, to blend

Curry

  • 45.0 ml oil
  • 9 small brinjal / eggplant
  • 2.5 g mustard
  • 0.62 g methi / fenugreek
  • 1 pinch hing / asafoetida
  • few curry leaves
  • 0.5 onion, finely chopped
  • 60.0 g tamarind extract
  • 1.25 g jaggery
  • 0.62 g turmeric
  • 6.0 g salt
  • 120 ml water
  • 15.0 g coriander, finely chopped

Instructions

  1. Firstly, heat 45.0 ml oil and splutter 2.5 g mustard, 0.62 g 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 60.0 g tamarind extract, 1.25 g jaggery, 0.62 g turmeric and 6.0 g salt.
  5. Mix well adjusting consistency as required.
  6. Further add fried brinjal and 120 ml 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.