/ 17 comments

Print Print

Cook Time : 30 Min | Servings : 2 Persons

Oil Brinjal Curry/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
Directions:
  1. 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.

  2. 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.

Tips :
  • 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.