Ennai Kathirikkai(Stuffed Brinjal fry)

Featured post on IndiBlogger, the biggest community of Indian BloggersBrinjal! Kids would say…Aw! Disgusting! And other comments. Same taste every day…. Either too much masala or nothing at all!... The list of negative comments would look like endless. So let us enjoy the taste of brinjal with a mild masala which enhances the taste of brinjal with its traditional flavour and cooking.

For this we use the small sized, stiff, violet,bulb-shaped brinjals. It is an all-time available vegetable from the market and also is easy to maintain to grow in our kitchen garden. Violet brinjals with white stripes tastes best for the dish.

This stuffed brinjal tastes awesome with plain rice, curd rice or any South Indian main-course of your choice.

1 review, 4.94/5

Ennai Kathirikkai(Stuffed Brinjal fry)

Tamilnadu

4 persons

30 minutes

Items List

Name Quantity Image
Violet Brinjal 4 nos
Chana Dal 3 tbsp
Dried red chili 8 nos
Asafoetida powder 1 tsp
Salt ¾ tbsp
Turmeric powder ½ tsp
Tamarind 3 seeded 2 nos
Oil 2 ½ tbsp
Water 1 cup

Preparation

Stage 1

First step of the preparation is to roast the stuffing items. So, for this, heat a kadai and to it add chana dal (gram dal). Stir it continuously until it turns slightly aromatic. To this add 3-4 drops of oil and fry the dal until it turns golden brown.

Stage 2

To this add 1 tsp asafoetida and mix well. Immediately add dried red chillies and stir thoroughly until the chillies are fried and crisp. Allow it to cool well before grinding. By the time it takes to cool, let us clean and prepare our brinjal bulbs.

Stage 3

Wash the brinjals clean before slitting it. Now take off its green cap and slit them through the length to four quarters. Do no piece them off. Even after slitting the pieces should stay together at its bottom (check the stage wise figure). Also soak the tamarind in 1 cup of hot water.

Stage 4

Check if our fried items are cool enough and transfer them into a blender. Add salt and turmeric powder. Make sure that the amount of salt is slightly more than required. It is for the salt to enter the flesh of brinjals. Now blend them to a fine powder. Stuffing powder is ready.

Stage 5

Now fill the stuffing in to the slits of brinjal using a small spoon and keep them aside on a plate. Keep the left over stuffing powder for our preparation. Juice the pulp of tamarind to the water in which it was soaked and filter it to a bowl.

Stage 6

Now heat a kadai and pour ½ tbsp. oil. To the hot oil, keeping the flame medium, carefully place each of the brinjal and wait until one side is fried. Do not burn. Flip it over to the next side and wait until it is fried. Add ½ tbsp. more oil if required. Repeat the process until all four sides of every brinjal is fried. The brinjals are still not cooked. This process is done just to fix the stuffing in place.

Stage 7

Now add 2 tbsps of tamarind water to the kadai and close it with a lid for 2 minutes. Open the lid, flip the brinjals to its next side, pour 2 tbsp tamarind water, close it for another 2 minutes to cook. Repeat the process for all four sides. By this time our brinjals will be thoroughly cooked and will be soft.

Stage 8

Now add the left over stuffing powder to the kadai and sprinkle the rest of the tamarind water over the powder. Pour at least 1½ tbsp. oil to it and fry brinjals and the powder very well. Careful not to split the brinjals and not to burn the powder. You may add more oil if required, to fry the brinjals thoroughly. Traditional Ennai Kathirikkai is ready. Transfer the contents to a serving bowl and enjoy the dish with your favourite main-course.

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Tips

  • You may use gingelly oil for the traditional taste of this Tamilnadu dish.
  • You can also use coconut oil for a different favour.
  • You can prepare and store the stuffing powder for more than a month, provide it is kept in a moisture free place.

Stages

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