Ennai kathirikai kulambu | Ennai kathirikai curry | Brinjal gravy

yennai kathirikkai

Yennai Kathirikkai (Baingan/Eggplant Gravy) is a Gravy prepared with Brinjals/Eggplants and spices. It is excellent side dish for Plain rice, roti, Chapati, etc,. 

Watch Video recipe of Ennai Kathirikkai (Baingan/Eggplant Gravy) here

Cooking time: less than 40 minutes

Serves: 3-4

Ingredients

1 tbsp = 15 ml

1 tsp = 5 ml

To be sauted and grinded:

  • Cooking oil – 1 ¼ tbsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Fenugreek seeds – ¼ tsp
  • Cumin seeds – ¾ tsp
  • Fennel seeds/Saunf – ½ tsp
  • Cashewnuts – 9
  • Garlic cloves – 22
  • Ginger – 1 inch
  • Tamarind – small lemon size
  • Onions (large size) – 2 (chopped)
  • Tomatoes (large size) – 2 (chopped)
  • Turmeric powder – ½ tsp
  • Red chilli powder – (1 – 1 ¼) tsp
  • Coriander powder – ¾ tsp
  • Coconut (diced) – 40 grams
  • Salt – required

Roasting the Brinjals/Eggplants:

  • Brinjals/Eggplants – 8
  • Cooking oil – 3 tbsp
  • Mustard seeds – ¾ tsp
  • Red chillies – 5
  • Curry leaves – few
  • Turmeric powder- ½ tsp
  • Pepper powder – ¼ tsp
  • Red chilli powder – ¾ tsp + ½ tsp
  • Salt – required for brinjal
  • Water – 300 ml
  • Jaggery powder – 1 ¼ tsp

Method

To be sautéed and grinded

  1. Roast the Urad dal, chana dal, fenugreek seeds, cumin seeds, fennel seeds, Cashewnuts, ginger, garlic, Tamarind and onions with the cooking oil ( 1 ¼ tbsp) for 2-3 minutes in a Kadai at medium flame.
  2. Add the tomatoes, turmeric powder (½ tsp), red chilli powder ((1 – 1 ¼ tsp)), coriander powder, coconut and required salt to it. Sauté and close it with a lid for 3-4 minutes at medium flame. Turn off the flame.
  3. Grind it to a smooth paste. Ground paste is ready.

To cut Brinjals/Eggplants:

  1. Remove the calyx (green colour part) of the Brinjal/Eggplant.
  2. Slit (2 cross cuts) into 4 at the bottom part of the Brinjal. The depth of the slit/cut should be upto ¾ of the Brinjal.

To roast Brinjals/Eggplants:

  1. Roast the mustard seeds, red chillies and curry leaves to the cooking oil (3 tbsp) for 2 minutes in a Kadai at medium flame.
  2. Then, add pepper powder, red chilli powder (¾ tsp), turmeric powder (½ tsp), required salt and cut Brinjals (Eggplant) to it.
  3. Close it with lid for 7 to 8 minutes at medium flame.
  4. Open the lid and sauté the Brinjals for a minute and again close it with lid for 4-5 minutes at medium flame (until Brinjals/Egg plants cooked and roasted well).
  5. Then, add the ground paste and water to it. Mix it well (Mix it gently else the Brinjal may break)
  6. Add red chilli powder ( ½ tsp) and jaggery powder to it. Mix it well.
  7. Cook it closed with a lid until oil gets separated (for (12-15) minutes at medium flame). Turn off the flame.

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