Ennai Kathirikai (Brinjal curry)

Ennai Kathirikai (Brinjal curry)

A street-side delicacy from Madurai, this Ennai Kathirikai is made by stuffing baby brinjals with masala and slow-frying them in sesame oil. The name translates to "oil-brinjal" and true to its name, the oil seeps into the veggie giving it an intense, spicy, melt-in-the-mouth character.

Prep Time

15 Minutes
Cook Time

30 Minutes
Serving

3 to 4 People
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Plump brinjals dunked in spice and oil, bursting with village-style flavor in every bite.

Ingredients

  • Small brinjals – 10 (slit in quarters)
  • Sastha Sesame Oil – 5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Shallots – 10 (sliced)

Masala stuffing:

  • Roasted chana dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Dry red chilies – 4
  • Coconut – 2 tbsp (grated)
  • Tamarind paste – 1 tsp
  • Salt – to taste

Instructions

  • Dry roast masala ingredients and grind to a thick paste.
  • Slit brinjals without breaking them. Stuff masala inside.
  • Heat sesame oil, temper mustard and curry leaves.
  • Add shallots and fry. Add stuffed brinjals.
  • Cover and cook on low flame, flipping occasionally till brinjals soften and masala coats well.
  • Serve with curd rice or sambar rice.