Ennai Kathirikai

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.


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