Ennai kathirikkai kuzhambhu
Ennai kathirikkai exactly translates to oily brinjal or brinjal (eggplant in oil). There are 2 famous versions of ennai kathirikkai gravy, one uses a masala filling made with lentils and spices. Other version is chettinadu style ennai kathirikkai which is made with onion tomato masala and gently roasting the eggplants in the oil.
I absolutely love the second version and that’s what we are going to see here today. This is usually served as a side dish for biriyani. This gravy by itself tastes delicious. This goes great as a side for chapati or plain rice.
Preparation time - 20 mins
Cooking time - 15 mins
Serves - 3 to 4
Ingredients
For the gravy base
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Ginger - 1/2 inch piece
Garlic - 3 to 4 pods
Big onion - 1/2 cup | Chopped
Tomato - 1 cup | Chopped
Salt - to taste
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/3 tsp
Other ingredients:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few strands
Small onion - 1 cup | Peeled and sliced
Eggplant - 8 to 10 | Small
Tamarind Extract - 1 cup | Diluted
Salt - to taste
Direction
I start by soaking the small onion ( pearl onions) in water before doing anything else. I think it helps into the peeling process. Now that’s soaking, the next thing to do is to prep the eggplants (Brinjal). Holding the stem, slit the bottom of the eggplant into 4 quadrants.
Heat a heavy bottom pan, to that add in oil (Any oil of your choice). To that add in the slit eggplant with little salt and gently saute until tender on low flame. When done, set aside for later.
To the same pan, add in the cumin seeds, fennel seeds, onion, tomato , ginger and garlic pods. Saute for a minute until the raw smell is gone.
To that now add in the spices. Turmeric powder, red chilli powder, coriander powder and salt. When the onion turns translucent and tomato is cooked throughly. Turn off the flame and blend into smooth paste along with coconut.
In the same pan, heat and add in the gingelly oil. To that add mustard seeds, curry leaves and small onion. Saute until raw smell is gone. Then add in blended puree, tamarind extract, asafoetida (Hing), salt and let it simmer for a couple of minutes.
Finally add in the roasted eggplants, cover and cook until everything is combined. Enjoy with biriyani, plain rice or chapati.
Note:
The picture of adding salt is missing. Please keep in mind that salt is added at all layers.
