Ennai kathirikai curry | Ennai kathirikkai dry curry – A popular Tamil brahmin style ennai kathirikkai stuffed with soaked dal, recipe with full video and step by step pictures.
Usually, ennai kathirikkai is made by roasting the spice powders and stuffing them inside the slit brinjals. But this one is an interesting recipe, which my mom recently learnt from our relative. She shared with me last week and it sounded super interesting, so I tried it with just 4 brinjals the next day.
I got a small pack of tiny brinjals | eggplant from the Indian store and I thought of making this Ennai kathrikai again at home. So I took the video also. We all loved it.
A few months back I learnt a tip from a cookery competition here. I was one of the judges and a team made ennai kathrikkai and I was super excited to see the masalas intact inside it and the brinjals were not split too. The tip they told was steaming it for a minute before putting this into the oil. Even while sharing the recipe, mom gave the same tip to me. Do try this paruppu stuffed ennai kathrikkai and let me know how it turned out.
Other popular Brinjal | kathrikkai | eggplant recipe from Jeyashris kitchen
Ennai kathirikai curry
Ennai Kathirikai curry
Ingredients
- 10 small brinjals
- ¼ cup chana dal
- 1 tbsp coriander seeds
- 4-5 red chilis
- 2 pinches asafoetida
- ¼ tsp turmeric powder
- Salt as needed
- 2 tbsp oil
- ½ tsp mustard seeds
- Few curry leaves
Instructions
- Soak the chana dal, coriander seeds and red chili for 45 minutes.
- Drain the water completely.
- Add turmeric powder, salt and asafoetida to this and grind this.
- Do not add water while grinding.
- The stuffing is ready.
- Wash and pat dry the brinjals.
- Slit the brinjals, do not cut this fully.
- Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
- If you have some dal mixture left, no need to worry, you can use it while making the curry.
- Arrange the brinjals in a idli steamer and steam this for a minute.
- This helps in holding the shape of the brinjals without the filling coming out.
- You can do the same for podi stuffed brinjals too.
- Do not steam this for more than a minute.
- Take this out from the steamer.
- In a pan add oil and add in the mustard seeds and curry leaves.
- Once the mustard splutters, gently place the brinjals into the pan.
- Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.
- Gently mix this.
- Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
- Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
- Open and gently turn over in between.
- Keep the flame in medium – low.
- The brinjals will become soft and the dals will be cooked.
- If needed drizzle few drops of coconut oil and switch off the flame.
- You can mix this with hot rice also or enjoy with rasam sadam too.
Video
Notes
- Soak the chana dal, coriander seeds and red chili for 45 minutes.
- Drain the water completely.
- Add turmeric powder, salt and asafoetida to this and grind this.
- Do not add water while grinding.
- The stuffing is ready.
- Wash and pat dry the brinjals.
- Slit the brinjals, do not cut this fully.
- Take ½ tsp -3/4 tsp of stuffing and stuff this inside the brinjals.
- If you have some dal mixture left, no need to worry, you can use it while making the curry.
- Arrange the brinjals in an idli steamer and steam this for a minute.
- This helps in holding the shape of the brinjals without the filling coming out.
- You can do the same for podi stuffed brinjals too.
- Do not steam this for more than a minute.
- Take this out from the steamer.
- In a pan add oil and add in the mustard seeds and curry leaves.
- Once the mustard splutters, gently place the brinjals into the pan.
- Add the remaining ground dal paste, if any. I had 2 tsp of the dal mixture and I added it to this pan.
- Gently mix this.
- Cover and cook for 15 minutes. You can sprinkle 1-2 tbsp of water in between.
- Or everytime before turning this, wet the ladle with water and then turn. This helps in keeping the brinjals moist.
- Open and gently turn over in between.
- Keep the flame in medium – low.
- The brinjals will become soft and the dals will be cooked.
- If needed drizzle few drops of coconut oil and switch off the flame.
- You can mix this with hot rice also or enjoy with rasam sadam too.
