How to make Ennai Kathrikai -

A speciality of Chettinaad - baby brinjals stuffed with an exquisite masala and cooked with tamarind water.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Baby brinjals (बेबी बैंगन), Fresh coconut (ताज़ा नारियल)

Cuisine : Chettinad

Course : Main Course Vegetarian

For more recipes related to Ennai Kathrikai checkout Achari Baingan, Vankaya Poornam, Coconut Khara Kozhambu, Gutti Vankaya Koora (Stuffed Brinjals) . You can also find more Main Course Vegetarian recipes like Dahi Bhindi Paneer Tawa Masala Khatti Bhindi Rajmah Masala

Ennai Kathrikai

Ennai Kathrikai Recipe Card


Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ennai Kathrikai Recipe

  • Baby brinjals 16-20

  • Fresh coconut

  • Tamarind 1

  • Groundnut oil 2 tablespo

  • Curry leaves 10

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Coriander seeds 2 tablespoons

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Whole dry red chillies 4

  • Black peppercorns 10

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Curry leaves chopped 10-12

  • Coconut scraped 1/2 cup

  • Salt to taste


Step 1

Trim the head of the brinjals and split into four without separating. Soak tamarind in one-fourth cup of warm water, remove the pulp, strain and reserve.

Step 2

Heat two tablespoons of oil and fry mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, chana dal, urad dal. Add whole red chillies, peppercorns, asafoetida, turmeric powder, chopped curry leaves.

Step 3

Take off the heat and add scraped coconut and mix. Let the mixture cool and then grind coarsely. Add salt to the ground masala and mix. Fill the slit brinjals with this masala.

Step 4

Heat half a cup of oil in a kadai. Add curry leaves and stuffed brinjals. Put the remaining masala on the top, cover and cook.

Step 5

Dilute the tamarind pulp with a little water and add to the brinjals. Stir. Add more water if it is too dry.

Step 6

Cover and cook on medium heat for fifteen to twenty minutes.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.