How to make Ennai Kathrikai -
A speciality of Chettinaad - baby brinjals stuffed with an exquisite masala and cooked with tamarind water.
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 Ennai Kathirika (Brinjal) masala Grilled Paneer with Butter Caramel Sauce Khatte Baingan Palak Parippu
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
Method
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.
Nutrition Info
Calories : 256.7 Kcal
Carbohydrates : 22.58 gm
Protein : 7.67 gm
Fat : 15.67 gm
Other : 3.404
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
