- 8 small eggplants or 3 big ones; cut a deep X into the small eggplants but not all the way through; roughly chop big eggplants.
- 1/2 cup oil (sesame or any other vegetable oil)
- 1/2 cup black mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tbsp white lentil (yellow and red lentils are excellent alternatives)
- 1/2 tsp asafateda
- 5 curry leaves (fresh or dried)
- 1/4 tsp Turmeric powder
- 1 red chili (adjust to your taste)
- 1 tsp coriander powder
- 1/4 cup tamarind juice (you can also use tamarind extract or sauce; use smaller amounts first and add more to taste)
- 1/2 cup of water
- 1 tsp Sugar
- salt to taste
For the masala paste:
- 6-8 halved shallots or 3-4 roughly chopped onions
- 1 tbsp minced garlic
- 1/2 tsp Turmeric powder
- 1 chopped tomato
- 2 tbsp grated coconut
- 2 tsp chili powder (or adjust to your taste)
- 3 tsp coriander powder
- salt to season
- 2 tbsp oil
This is not an easy recipe to pronounce: Ennaikathirikai.
The translation of the Southern Indian Tamil tongue twister is eggplant (aubergine or brinjal–all meaning the same vegetable).
Traditionally, you use the small, yet firm eggplants to prepare Ennaikathirikai. Since they are not everywhere available, you can use any other variety as well.
This highly aromatic curry is all about the balance between the tangy tamarind and the spicy masala paste.
Tamarind is used extensively in India, South East Asia, and also in Latin America and the Caribbean.
It is rich in vitamin C, vitamin B, antioxidants, potassium, and magnesium. Together with the low-calorie count of the eggplant, this dish should be part of every healthy diet.
How to make Ennai Kathirikai
To make the masala paste:
To make the eggplant curry:
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