Ennai kathirikkai

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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4

Ingredients

  • 4 - eggplants/brinjals (200 g approximately)
  • 4 tbsp - oil
  • 1/4 tsp - Mustard Seeds
  • Cumin seeds/jeera, a pinch (optional)
  • 3-5 - Curry leaves (optional)
  • For spice powder/podi:
  • 3 - Red Chillies
  • 1/2 tsp - Channa dal/Bengal gram dal
  • 1/2 tsp - whole urad dal/black lentil
  • A little less than 1/4 tsp - hing/asafetida
  • 1/2 tsp - coriander seeds/dhania

How to Make Ennai kathirikkai

  • Dry roast the ingredients mentioned for spice powder/podi. Allow to cool and grind to a fine powder in a blender/mixie adding salt. The use of solid type of asafoetida is recommended.
  • Wash and cut the brinjals/eggplants into 4 pieces. Try to retain the stems.
  • In a skillet/pan, add 2 tbsp of oil.
  • When it is hot, add mustard seeds and let them splutter.
  • Then, add a pinch of cumin seeds and a few curry leaves.
  • When they sizzle, add eggplants and saute until they become tender.
  • The entire cooking must be done on a medium low flame.
  • Otherwise, the outer skin of eggplants will cook too fast and they will still be raw in the centre.
  • Add 1 tbsp of oil as you saute.
  • Just to confirm that the eggplants are cooked properly, pierce a toothpick or curry leaf stem in the centre.
  • If it pierces easily, then they are cooked. If it is hard to pierce, then cook for some more time.
  • When they are 90% tender, add the spice powder/podi and 1 tbsp of oil and mix well.
  • The powder/podi must coat all the eggplants.
  • Cook for a couple of minutes until the eggplants become tender and the podi coats them well.
  • When you see the oil leaving the pan, remove from flame and close the pan with a lid.
  • Let it stay for a while so that the eggplants absorb the masala well.
  • Recipe courtesy: Food for 7 Stages of Life