Oil Brinjal Gravy / Ennai Kathirikai Kulambu
Ennai Kathirkkai is one of our fav. Brinjal is cooked well in tamarind juice. It tastes awesome with steamed white rice.
| Ingredients : | |
|---|---|
| Small Brinjals | 10 nos |
| Tomato | 4 nos |
| Tamarind | small lemon size |
| Sesame Oil | 6 tsp |
| Coriander Leaves | 1 tbsp |
| Whole Black Pepper | 1 tsp |
| Mustard | 1/2 tsp |
| Curry Leaves | 1 strand |
| To Fry : | |
| Oil | 1/2 tsp |
| Big Onion | 1 no |
| Tomato | 1 no |
| Ginger & garlic paste | 1 tsp |
| Coriander powder | 1/2 tsp |
| Red Chili powder | 1/2 tsp |
| Cumin powder | 1/2 tsp |
| Pepper powder | 1/2 tsp |
| Salt | to taste |
-
Step 1
Chop the onion, tomato and fry the items given in the section ” To Fry ” in Oil and grind them to a smooth paste. Slit the brinjal into 4 pieces by opening just the mouth, stuff the masala paste inside the brinjals. Soak tamarind in the water and extract to a thick juice. Grind tomatoes to a fine paste.
-
Step 2
In a pan heat oil. When hot, add mustard, curry leaves, whole pepper. When the mustard splutters add the stuffed brinjals and if any left overs, add the remaining masalas. Fry this till the oil separates and brinjal is cooked well in the oil. Stir in the middle to cook the brinjal evenly on all the side. Add the tomato paste and cook for 2 min. Add the tamarind juice, coriander leaves, salt and chilly powder. Allow it to cook till, the raw smell from the tamarind leaves or the oil separates depending on how you want it.
- Cook the brinjal and masala well in the oil in the 2nd step to get masalas absorbed well by brinjal.
(*) This will be good to eat with plain rice or chapatt, roti.
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Pradheep, I haven’t tried with out that. But if you don’t have you can skip it and try.
Sashi can we try this without ginger and garlic paste?????
Hi Sashi..
What an excellent job ! Gr8 recipe. Thank you dear for sharing. Came out really lipsmacking good :)
Thanks, tried this out and it came out well. Do you know how to make the chicken roast they make at weddings. I am sure they do not deep fry it.
Thanks
Hi Maria, Thanks for getting back with ur comments. I have never tried Chicken Roast, will check and update the recipe soon.
Tried it out and was very good. Thanks.
Thanks Anand. Visit often and try out more recipes.
hai sashi! i’m new to ur blog.that an awesome dish, luv it so much.(i skipped the onion,yet it taste great)
Thanks Sivaggamy for trying out the recipe and leaving me a comment.
Wow. Thanks for such a good recipe. I tried and it came out very well.
Thanks Sophy for trying it out and letting me know.
Sashi, I tried this curry. i liked it very much. I added little more water to get more quantity. But still that taste is very good.
Thanks Priya. It does tastes similar if you prepare it as gravy also.