PEANUT ENNAI KATHRIKAI


This is another version of eggplant /brinjal cooked in oil ,This is a spicy dish ,and very

famous in southern India.This can be served with rice ,pulaos,biriyanis,or rotis.

To get best results you have to get the tender,small variety of brinjals.If you

are unable to get the small category ,you could cut the brinjals into small sizes.

So for the recipe now.

INGREDIENTS

250 gm brinjals

10-12 red onions

2 green chillies

2-3 tomatoes

2 tsp.ginger garlic paste

1 tsp.peppercorns

1/4 tsp.fenugreek seeds

4-5 garlic cloves

10-15 red chillies

1 tblsp whole coriander

1 tsp.cummin seeds

a handful of peanuts (raw/roasted)

1/4 of a coconut cut into pieces or grated

1/4 cup gingelly oil/oilive oil/groundnut oil

1 tsp fennel seeds

1 cup thick tamarind extract

salt  to taste

1 tsp.turmeric

mustard seeds

curry leaves

METHOD

First slit the brinjal into four from the bottom leaving the stalks intact.

Put it in water till you prepare the masalas,otherwise it will turn brown.

Take 1 tblsp. oil ,and roast the bold listed till the peanuts turn brown and  grind to a fine

paste.

Take half of the masala mixture  add salt,and  stuff the brinjals and  set  aside

Heat the rest of the oil in a  kadai/wok.Add fennel seeds mustard seeds,curry

leaves,onions, tomatoes ,turmeric and cook covered till the tomatoes are soft .

Next add the brinjals and slightly toss  for 5 minutes and cook covered till the brinjal

changes color and is soft.

Next add the rest of the masalas,green chillies and the garlic cloves,with the tamarind

water,and cook on a slow flame till the gravy is thick and well corporated.

Add jaggery .Remove from fire .

Note:Jaggery is always added to curries  cooked with tomatoes ,to regulate the acidity.

 

ENNAI KATHRIKAI SAMBHAR


There are some days when you like to do things with a difference,when your energy and

spirit is packed.It was a holiday,and there was no need of hurried routines,and these tiny

tender brinjals ,which i always love to make ‘ennai kathrikai ‘spicy hot gravy were

attracting me to be used in the sambhar.Normally when you make brinjal sambhar i use

the normal sized brinjals,but these cuties made me to innovate this simply superb

sambhar.No need of any sambhar masala ,just the normal ingredients.If you are lucky to

get vadagam(dried onion balls with mustard,fenugreek ,garlic and other spices,it will be

still fine,but no worries will give recipe without that too.Let’s get into the recipe now.

INGREDIENTS

100-200 gm toor dal (tuvaram paruppu)pressure cook and mash

15-20 small red onions

2 green chillies

2-3 pips garlic

1 tsp chilli powder

1.5 tsp.coriander powder

1/2 tsp.turmeric powder

1/4 tsp pepper powder

1/2 tsp.cummin seed powder

Ghee

2-3 dry red chillies

1/2 tsp.mustard

1 tsp.fenugreek seeds

curry leaves

2 tomatoes pureed

1 tblsp.grated jaggery

salt to taste

a pinch of asafoetida

half a vadagam (optional)

To prepare the brinjal first

INGREDIENTS

Few tiny tender brinjals cut into fours from the bottom (keep the stalks intact)

1 tsp.red chilli powder

1 tsp.coriander powdeer

1/2 tsp turmeric powder

salt.

half lemon sized tamarind

5 tblsp.gingelly oil

few coriander leaves

METHOD

Mix all spices with salt together except the tamarind,and apply on the inner sides of the

brinjal and set aside.

To start the preparation

Heat gingelly oil in a kadai,add the bold listed or the vadagam(if using).Add the onions

green chillies ,garlic and the brinjal and saute for a minute.

Cover and allow to cook in the oil .When you see the brinjals turning color ,add the tomato

puree and tamarind ,cover again and cook till the brinjals are very tender.Whilst this is on

the fire,add the ingredients in the italics list  to the dal and mix well.

Once the brinjal is cooked and oil separates,add the dal mixture ,  1-2 cups water, ghee,and

jaggery.,asafoetida and cook  to reach a boil.Add coriander leaves,and remove from fire.

Can be served with iddli,dosai,rice or rotis.