Regular ennai kathirkkai or whole stuffed brinjal curry is a tamarind based kulambu. This curry is a regional cuisine from my native place and it is a curry masala based one. I have seen this more popular in Islam cuisine there. If you are looking for a vegetarian side dish to go with briyani, then this spicy brinjal curry will be great.
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| Chicken briyani with brinjal curry....a combo, every briyani lover will cherish:) |
The taste lies in the quantity of oil we add ....the more the merrier:). We may need a thick bottom wok to make this thick gravy. It may seem a long processs, but worth the try. It would be easier if we are preparing this along with briyani, as we will be preparing the same kind of base masala for this. I got this recipe long back from a neighbor in my home town and I thank her every time I make this. I am sure every one will love this curry like me:)
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| Stuffed brinjals getting fried. |
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| stuffed brinjal curry. |
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| ennai kathirikkai kulambu about to be served. |
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| Enjoy! |
Ingredients:
Small eggplant - 12
red onion - 1
Vine tomato - 3
(tomato puree - 1/2 cup)
Sesame / corn oil - 1/2 cup
cilantro + mint leaf - 1 tbsp
ginger garlic paste - 1 tbsp
red chilly powder - 1 tsp
salt - as per need
Stuffing:
Turmeric powder - 1/4 tsp
red chilly powder - 1 tsp
coriander powder - 3 tbsp
curry masala powder - 1 tsp
salt - 1 tsp
water - few tbsp
Method:
Select fresh tender brinjal / eggplant with stem.
Wash the brinjal and make a few slits in the bottom, with the bracts (crown) remaining intact.
In a mixing bowl add everything given for stuffing using a few tsp of water.
Divide the stuffing into half and stuff the brinjal with one half.
Heat oil in a broad wok. Put the stuffed eggplants in single layer and fry them both sides for 2 minutes.
Move the fried brinjal to one side.
In the remaining oil add the finely chopped onion and fry till it gets golden.
If needed add a few tsp oil.
Then add ginger garlic paste, saute for few seconds and add the tomato puree.
(I have used canned tomato puree. If using fresh tomato, then boil the tomato separately with 1/4 cup water till tender and puree before using in this recipe. It avoids raw smell).
Cook covered for a few minutes without stirring.
Now add the remaining stuffing along with little water and required salt.
Cover tightly and cook till oil shows up (10 minutes in low heat).
Garnish with chopped mint and cilantro leaves.
Ennai kathirikkai is ready!
Serving suggestions:
Serve as side dish with briyani, kushka, chapati, sambar rice or curd rice.
Serve a cool raitha and lassi for this spicy brinjal curry+briyani combo.
Time taken (prep and cooking) - 40 minutes.
