Ennai Katrikai

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Green brinjals - 1/4 kg
  • Tamarind paste - 3 cups
  • Ginger paste - 1/2 tsp
  • Oil - 4 tsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/2 tsp
  • Curry leaves - 5-6
  • Turmeric powder - 1/2 tsp.
  • Ingredients for dry masala:
  • Dhaniya seeds - 50 g
  • Urad dal - 2 tsp
  • Chilli powder - 50 g
  • Hing (asafoetida) - a pinch
  • Salt as required.

How to Make Ennai Katrikai

  • Dry roast the dry masala ingredients. Grind them to a smooth powder.
  • Add water while grinding the masala.
  • Wash brinjals and make four cuts in the brinjals. Don't cut the stem of the brinjals.
  • Fill masala in the brinjals. Leave the remaining masala for the gravy.
  • Heat oil in a kadai and add mustard seeds, methi seeds, ginger paste, turmeric powder and curry leaves. Allow to splutter.
  • Add brinjals in the kadai and fry for 3 mins.
  • Add rest of the masala and tamarind water.
  • Cover and cook over a medium flame for about 1/2 hour - check every 15 mins.
  • When its completely cooked, oil will separate from the gravy.
  • Serve hot with steamed rice and papadum.

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