Time and servings
Time and servings
Ingredients
for masala paste:
- 4 tsp oil
- ¾ tbsp chana dal
- ½ tbsp urad dal
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel / saunf
- ½ tsp pepper
- 1 tsp sesame seeds
- 4 dried red chilli
- 3 tbsp coconut
- ½ onion (sliced)
- 3 clove garlic (crushed)
- ½ inch ginger
- ½ tomato (chopped)
- ½ cup water (to blend)
for curry:
- 3 tbsp oil
- 9 small brinjal / eggplant / baingain / kathirikai
- 1 tsp mustard
- ¼ tsp methi / fenugreek
- pinch hing / asafoetida
- few curry leaves
- ½ onion (finely chopped)
- ½ cup tamarind extract
- ½ tsp jaggery
- ¼ tsp turmeric
- 1 tsp salt
- ½ cup water
- 2 tbsp coriander (finely chopped)
Instructions
- firstly, heat 3 tbsp oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
- also add ½ onion and saute until it turns golden brown.
- further add prepared masala paste and suate for 5 minutes.
- now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.
- mix well adjusting consistency as required.
- further add fried brinjal and ½ cup water.
- give a good mix.
- cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top.
- finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.
Step-by-step
1
firstly, to prepare masala paste heat 2 tsp oil and add ¾ tbsp chana dal, ½ tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin seeds, ½ tsp fennel, ½ tsp pepper, 1 tsp sesame seeds and 4 dried red chilli.
2
roast on low flame till the spices turn aromatic.
3
further add 3 tbsp coconut and roast untill it turns slightly brown.
4
transfer the spices to a blender.
5
now heat another 2 tsp oil and saute ½ onion, 3 clove garlic and ½ inch ginger.
6
also add ½ tomato and saute until tomatoes turn soft and mushy.
7
transfer to the same blender.
8
add ½ cup water and blend to smooth paste. keep aside.
9
now heat 3 tbsp oil in a large kadai.
10
cut 9 small brinjal in x mark without cutting it fully.
11
now fry the brinjal in hot oil for 2 minutes.
12
cover and cook on medium flame for 3 minutes.
13
once the brinjal is half cooked, keep aside.
14
in a the same oil splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
15
also add ½ onion and saute until it turns golden brown.
16
further add prepared masala paste and suate for 5 minutes.
17
now add ½ cup tamarind extract, ½ tsp jaggery, ¼ tsp turmeric and 1 tsp salt.
18
mix well adjusting consistency as required.
19
further add fried brinjal and ½ cup water. give a good mix.
20
cover and cook for 10-15 minutes on low to medium flame or til brinjal cooks completely and oil floats on top. stir occasionally to prevent from burning.
21
finally, add coriander leaves and serve ennai kathirikai recipe with hot steamed rice or chapati.
Video
Notes
- firstly, use small brinjal for good taste.
- also, you can stuff the masala paste into the brinjal, however, i avoid as fried brinjal will be very delicate.
- additionally, reduce the amount of oil if you are diet conscious.
- finally, ennai kathirikai recipe tastes great when prepared with more oil, spicy and tangy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ennai-kathirikai-recipe-puli-kulambu/