Ennai Kathrikai

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 5 to 6 - brinjals
  • 1 - onion, small sized chopped
  • 1 - tomato, medium sized chopped
  • 1 - tamarind, gooseberry sized
  • 7 to 8 - curry leaves
  • 1 pinch - hing
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - fenugreek / methi seeds
  • 1/2 tbsp - oil
  • salt to taste
  • For grinding:
  • 1/4 tsp - methi/ fenugreek seeds
  • 1.50 tsp - coriander seeds
  • 2 - dried red chillies
  • 1 tsp - cumin seeds
  • 1 tsp - channa dal
  • 1 tsp - urad dal
  • 1/2 tbsp - coconut

How to Make Ennai Kathrikai

  • Dry roast all the ingredients to be grounded in a pan until it releases a nice aroma.
  • Make it into a fine paste by grinding them in a mixer grinder.
  • Slit the brinjals at the bottom and immerse them in water to avoid discolouration.
  • Insert the spice paste into the brinjals using a butter knife and keep the remaining paste for the gravy.
  • Fry the stuffed brinjals in oil for 3 to 4 minutes, remove it from oil and keep it aside.
  • Start preparing the gravy by heating the oil in a kadai or pan, splutter the mustard seeds, fenugreek, curry leaves.
  • Add the chopped onions and fry it till the onions become nice and soft, then add tomatoes, stir it well.
  • Keep the flame on medium, cover the pan and cook till the tomatoes get soft and mushed up.
  • Now add the remaining paste and stir well, extract the juice from the tamarind by adding little water, add the tamarind extract to the gravy and salt to taste.
  • Cover the pan and let it simmer for about 5 minutes.
  • Now add the fried brinjals and gently stir it without breaking it.
  • If the gravy is too thick, add some water to dilute the gravy.
  • Cover it and cook until the brinjals are soft and oil floats on top of the gravy.
  • Serve it warm with plain rice and poppadoms, it also goes well with pulav and biriyani.
  • Recipe Courtesy: Taste of Pearl City