Around 16 years ago, my in-laws visited us in Dubai. My mother – in – law being a patient, we employed a full-time help for her. God was kind on me, as she(my help) not only turned out to be one of the best helps we’ve ever had, but also an excellent cook. Noor Jahaan, broke all inhibitions of religious and geographical differences and made some of the most delicious preparations that my kids till date relish. Ennai Kathrikai (Oil Brinjal), Mendhiya Sor (Fenugreek Rice) and Potato fry was an exquisite combo for the weekends. Here’s presenting you the recipe of Ennai Kathrikai and the enjoyable process of converting the not so likable vegetable into something lip smacking.
Ingredients: –
Small Brinjal– 10-12 nos
Tomatoes– 2 big size
Onion– 2 big size
Tamarind– small lemon size
Garlic– 5-6
Coriander powder– 1 teaspoon
Cumin powder– ½ teaspoon
Red chili powder– ½ teaspoon
Turmeric powder– ½ teaspoon
Salt– 1 teaspoon
Jaggery– 1 teaspoon
Oil– 2 tablespoons
Mustard seeds– ½ teaspoon
Few curry leaves.
Method: –
Wash the brinjal, dry wipe it. Cut the stem and slit it into four equal parts (not into separate pieces) , leaving the bottom intact. Soak it in water. Soak the tamarind in a glass of water. Grind together onion and garlic. Blend tomato into a puree. Heat oil in a wok. Add mustard seed; when they splutter, add the curry leaves. Now add the onion and garlic paste and fry for few minutes till the raw smell goes off. Add the tomato puree and stir well. Cover and cook for 5 minutes. Add the brinjal and stir. Add turmeric, coriander, cumin and red chili powder and stir. Add the tamarind pulp. Add salt and ½ glass of water. Cover and cook till the brinjals turn soft and you have a thick gravy.
Your ennai kathrikai is ready.
Sujatas Recipes 