Sep 27, 2012

Ennai kathrikkai curry - South indian recipe

       My mom used to make this when we were kids. But somehow this was actually forgotten and I haven't had this for years together. I always thought of making them whenever I buy the small brinjals and finally managed to make them during a weekend. We had it with some rice and tomato rasam. It was delicious!!
ennai kathrikkai curry recipe

Brinjals/eggplants-5-6 numbers(small sized purple ones)

To roast and grind-
Udid dal-1tsp
Channa dal-1tsp
Coriander seeds-1tbsp
Dried red chillies- 4-5 numbers
Whole black pepper-5-6 numbers

Oil- 1-2tbsp
Salt to taste
stuffed brinjal curry
Wash and dry the brinjal. Slit them from the bottom into four  as shown in the picture above.
Rub some oil on the brinjals. Keep aside
Dry roast (the ingredients under to roast and grind) all the ingredients till they turn a golden brown. Grind them to a smooth powder.
Fill in the powder in the slit brinjals thoroughly on all sides so that its well coated with powder.
Heat oil in a pan(preferably a non stick one). Place the brinjals on the pan. Sprinkle salt and rest of the spice powder on them. Close the lid. After a few minutes, give it a stir so that the other side is below. Close the lid again. Repeat the process to ensure that it is cooked on all sides.
Remove from flame when it is well cooked. This takes approximately 10-15 minutes.
south indian eggplant curry
Notes- I usually make it less spicy because of my son who doesn't eat spicy food. So make it more spicy if you prefer that way.
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