April 04, 2016

Enna Kathrikkai, a chettinad recipe


Ingredients needed for the Ennai Katrikkai,
250 grams Kathrikkai / purple round brinjals
1/2 cup oil ( preferred gingelly/ til oil )
Handful Curry Leaves

Ingredients needed for stuffing
1 tbsp kadalai paruppu / Channa Dal
1 tbsp Ulutham paruppu / Urad Dal
1 tsp jeeragam / cumin seeds
2 tsp dhaniya powder / coriander powder
1 tsp chilli Powder
1 tsp Shakthi Curry Masala powder
1/4 tsp turmeric powder
Salt to taste
3 tbsp grated coconut

How to prepare Enna Kathrikkai?
Slit the brinjals in to quarters from the bottom to the stem without removing the stem while keeping the shape of the brinjal intact.
Now dry roast dals, cumin and the coconut to a golden colour and then cool to room temperature. Grind with the remaining ingredients with a little water to make a smooth paste.
Stuff the brinjals with the paste.
Heat oil in a pan, place the stuffed brinjals one by one in the hot oil and spread the remaining ground masala on top of them.
Allow the brinjals to cook gently, turning them every now and then. only then the brinjals will get an uniform colour and will be cooked evenly.
The oil will start leaving the masala when the brinjals are cooked well.
You can serve this as a side dish with hot and steaming plain rice or with chappathies.

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