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June 2, 2014


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Ennai kathirikai poriyal
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 Sad smile. Now Raksha also joined him Thinking smile.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 Winking smile.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 Smile..

Ennai kathirikai poriyal

Ennai kathirikai poriyal/Stuffed brinjal curry

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


  • 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)

  • Grind all the ingredients given under “For masala” to a smooth,thick paste adding little water.Set aside.
Ennai kathirikai poriyal 1
  • 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.
Ennai kathirikai poriyal 2

  • 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.
Ennai kathirikai poriyal 3

  • 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.
Ennai kathirikai poriyal 4

  • 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.
Ennai kathirikai poriyal 5

  • 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 !


  • To make this poriyal more spicy,add more red 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.

Ennai kathirikai curry

Enjoy with rice and sambar Smile Tastes delish !!
South indian lunch menu

Do check out my other brinjal recipes

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AparnaRajeshkumar said...

i yet to try but my favorite one :D

Unknown said...

i too have taken clicks of it n there in my drafts.. but masala is different.. this tastes yum

Hema said...

Ennai Kathrikkai looks superb, my favorite dish with brinjals..

Unknown said...

Yummm.. Looks perfect.. nice clicks...

Sangeetha Priya said...

Amma makes the same stuffing for brinjal instead of dry version she makes kuzhambu out of it!!!

Sona said...

Ennai kathirikai looks very delicious and mouthwatering.. Loved it!!!

Unknown said...

wow ennai kathirikkai is looking so delicious and drool worthy!!

Sangeetha Nambi said...

Adada !

Rafeeda AR said...

looks really so delicious...

Kaveri Venkatesh said... looks so inviting Chitra..very delicious

Unknown said...

Looks delicious ! No need to roast the items for stuffing ?

nandoos kitchen said...

wow! soooo tempting..

Anonymous said...

Tempting to eat.. Looks delicious

Sundari Nathan said...

very tempting!! my favorite!!

Anonymous said...

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!

Chitra said...

Thank u thedynamicgirls for the feedback :) Yes,oil should be used as it is "ennai kathirikai". Once in a while u can have it ;)

Unknown said...

Absolutely loved it..thank u for sharing..

Chitra said...

Thanks for trying.Glad u liked it :)

mykitchensecrets said...

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 !!!

Chitra said...

Oh sure.Do leave your feedback :)

Unknown said...

Nice recipe love it...

Unknown said...

Whether we should dry roast the grinding ingredients before grinding. It is not mentioned in the post.

Chitra said...

No need. Just grind it.

Tap said...

The masala got burnt and the brinjal dint cook well. I used black brinjal (eggplant). Is that the problem?

Chitra said...

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.

Unknown said...

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. :)

Chitra said...

Thank you for the feedback :) Liked the variation too.