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.

 

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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