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Ennai Kathirikai

  • Veg
  • 1 hr
  • Serves 4
  • Medium


  • For the masala paste:

How to make Ennai Kathirikai

To make the masala paste:

  1. Heat oil in a pan, add the shallots/onions and sweat until the onions become translucent.
  2. Add all other ingredients and sauté for 2-3 minutes.
  3. Cover the pan and let it cook for another 3 minutes.
  4. Transfer to a blender and grind into a fine paste.
  5. When using the small eggplants, stuff the paste into the X shaped cut. 

To make the eggplant curry:

  1. Fry the eggplants in the hot oil until almost cooked. Remove from pan and set aside.
  2. Add mustard, fenugreek seeds, chili, lentils, asafetida, and curry leaves to the hot oil, always stirring.
  3. Return the masala paste to the pan and mix all ingredients.
  4. Cover the pan and let it simmer for 5-6 minutes or until the oil has separated and oozed out of the curry.
  5. Add the tamarind, water, and sugar and cook until the oil separates and floats on top of the curry.
  6. Add the eggplant and boil for another 5 minutes or until the vegetables are fully cooked andthe sauce has thickened.
  7. Check the seasoning and add salt if necessary.
  8. Enjoy with rice.

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