Being an ardent fan of brinjal,i love to & keep trying varieties of brinjal recipes.Be it sambar,poriyal,gravy or rice, i love brinjals in any form.But Sendhil is just opposite to me.He runs miles away when i cook brinjals

. Now Raksha also joined him

.So whenever i plan to make recipes with brinjal,i have to cook a separate menu for them.This morning, i prepared
sambar &
beetroot poriyal for their lunch box and made this stuffed brinjal fry especially for me

.Ennai kathirikkai curry is a very famous recipe in Tamil nadu.People usually mix this with rice,ghee OR it is taken as a side dish for sambar & Rasam.As i had already posted
ennai kathirikai kuzhambu in my blog,i wanted to have this post too.I took this recipe from Aval vikatan supplementary issue”30 kalyana samayal” .As all the recipes were given by famous marriage caterers,i wanted to give them a try.I found this one very interesting and tried it today.This particular recipe was given by Tiruvannamalai famous marriage caterer “ Sekar master”. I followed his recipe to T and it came out very well. I just loved it a lot.It has mild masala flavour.So i have given some variations in the end of the post to make a spicier version.Do try this ennai kathirikkai poriyal/varuval for ur lunch.U’ll love it like me.Soon i will share Andhra style stuffed brinjal fry

..
Ennai kathirikai poriyal/Stuffed brinjal curry
Yummy brinjal curry stuffed with masala and cooked in oil !
Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Purple Brinjal - 5 nos(small sized)
- Cooking oil - 2-3 tbsp ( i used 3 tbsp)
- Mustard seeds - 1/2 tssp
- Urad dal - 1 tsp
- Curry leaves - few
- Big onion - 1 no
- Tomato - 2 nos
- Garlic paste – 1/2 tsp (grind 6 cloves)
- Red chilli powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Salt - as needed
For masala
- Chana dal - 1 tbsp
- Jeera/cumin seeds - 1/2 tsp
- Pepper corns - 1/2 tsp
- Dhania - 2 tsp
- Red chillies - 3 nos
- Methi seeds - 1/4 tsp
- Cloves - 1 no (optional)
- Roasted peanuts - 1 tsp (optional)
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METHOD
- Grind all the ingredients given under “For masala” to a smooth,thick paste adding little water.Set aside.
- Chop onions,tomatoes.Grind garlic to make a paste.No problem if it is coarse.
- Wash and slit the brinjals on top of it without removing the stalk.Cut till half the way.
- Keep immersed in water.Stuff the ground masala as much as possible.Keep the remaining as such.We are going to use that in next step.
- In a kadai,heat oil and splutter mustard seeds,urad dal,curry leaves.Saute onions and garlic paste for a minute.Then add tomatoes and saute till mushy.Add salt,turmeric powder and red chilli powder.Saute till masala smells nicely.Add the remaining stuffing masala if there is any.
- Now add the stuffed brinjal and saute for a minute.Keep the flame medium.Make sure the brinjal is well covered with oil.Simmer the flame and cover the kadai for 2 minutes.
- Open the kadai,toss the brinjals and again cover cook it till brinjals are tender and cooked.Keep tossing every now and then else masala would burn.It takes maximum 10 minutes to cook.Cook till dry and all the water evaporates and oil oozes out.Nice smell wafts around ur house.
Delicious ennai kathirkai poriyal is ready to serve.Enjoy ! |
Note
- To make this poriyal more spicy,add more red chillies.ie use 5 nos
- Adding cloves and peanuts are optional.It was not mentioned in the original recipe.So its ur choice of using it.
- Instead of tomatoes,u can use 1 tsp of tamarind paste.
- U can use a tbsp of grated coconut while grinding masala paste.
- Make sure u grind the masala paste very thick else u can’t stuff it properly.
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Enjoy with rice and sambar

Tastes delish !!
Do check out my other brinjal recipes
27 comments :
i yet to try but my favorite one :D
i too have taken clicks of it n there in my drafts.. but masala is different.. this tastes yum
Ennai Kathrikkai looks superb, my favorite dish with brinjals..
Yummm.. Looks perfect.. nice clicks...
Amma makes the same stuffing for brinjal instead of dry version she makes kuzhambu out of it!!!
Ennai kathirikai looks very delicious and mouthwatering.. Loved it!!!
wow ennai kathirikkai is looking so delicious and drool worthy!!
Adada !
looks really so delicious...
Mmm...it looks so inviting Chitra..very delicious
Looks delicious ! No need to roast the items for stuffing ?
wow! soooo tempting..
Tempting to eat.. Looks delicious
very tempting!! my favorite!!
hey thanks for this recipe Chitra :) was planning to make the gravy version...but your recipe changed my mind! the excessive use of oil made me feel bad a bit...but once I had a piece of eggplant in my mouth...all guilt vanished!
Thank u thedynamicgirls for the feedback :) Yes,oil should be used as it is "ennai kathirikai". Once in a while u can have it ;)
Absolutely loved it..thank u for sharing..
Thanks for trying.Glad u liked it :)
Lovely !!!! Quite late to read this !!!! My amma makes the same version with coconut! My hubby isnt a coconut fan. Gonna make it tomorrow fr my sambar... Shall let u know the outcome too !!!
Oh sure.Do leave your feedback :)
Nice recipe love it...
Hi,
Whether we should dry roast the grinding ingredients before grinding. It is not mentioned in the post.
No need. Just grind it.
The masala got burnt and the brinjal dint cook well. I used black brinjal (eggplant). Is that the problem?
No, you can use black brinjal. I guess it may be due to uneven high flame. Flame should be very low and cover cook, toss every now & then. If needed, you can sprinkle some water too.
i tried this. it came out yumm!! The only thing i changed is that i roasted the masala ingredients before grinding it into a powder. Thanks for sharing this recipe. :)
Thank you for the feedback :) Liked the variation too.
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