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.

 

 

 

 

 

 

BRINJAL DELIGHT(Ennai kathirikai)


This recipe comes from the south Indian kitchen,and a delight to spicy lovers!

My first preferance ‘to be served with’will be rice and some dal.

Before i get into the recipe i will give you the recipe for the basic spice powder used in

making this curry,and other gravies which i will link to, when posting .

For the spice powder

1 tblsp.coriander seeds

1 tsp fenugreek seeds

2 tsp.cummin seeds

7-8 dry red chillies

2 tsp.gram dal 

few curry leaves.

Dry roast the listed ingredients,(till you see the gram dal and fenugreek turn light brown).

Powder and store.

Now for the eggplant recipe

Ingredients

150-200 gm tiny brinjals

10 -12 small onions sliced /1 big onion chopped

1 tsp.chilli powder

1 tsp coriander powder

1/2 tsp.turmeric powder

5-6 garlic pips

few cherry tomatoes (optional)

2 tomatoes

1/2 tsp.garam masala

1/4 tsp whole peppercorns

lemon sized tamarind extract

1/4 coconut

few peanuts(optional)

curry leaves

1/4 cup gingelly oil.

1/2 tsp.mustard seeds

1/4 tsp.asoefoetida powder

salt to taste.

1 tblsp.grated jaggery

Method

Slit the brinjal into fours,leaving the stalk intact.

Take 1.5 tblsp of the spice powder ,turmeric and salt in a bowl and mix with a little

tamarind extract to a paste,and fill each brinjal with this powder.Set aside to marinade

for minimum 10 minutes.

Heat all the oil in a wok.When hot add mustard seeds,asoefoetida,curry leaves,onions

and saute till onions are light brown.Add the brinjals and peanuts and cherry

tomatoes,cover and cook on a lowflame, till brinjal turns color.Grind tomatoes garlic

coconut to a paste.Add this paste to the brinjal with the rest of the ingredients,and allow

to cook in its juices till brinjal is tender.

Add the jaggery and tamarind water.Simmer for 5-7 minutes.

Garnish with coriander leaves or curry leaves.

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