The brinjal or eggplant (Hindi : Baingan) is a vegetable available all year round in India. It can be prepared either as a side dish or in sambar and other curry items. Ennai Kathirikai takes some time to prepare, but it is a special item.
Cooking Time: 30 mts
Brinjal (eggplant) : 300 grams
Mustard: 1/4 teaspoon
Urad(black gram) dhal-skin removed: 1 teaspoon
Fenugreek: 1/4 teaspoon
Red chili Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Ginger,Garlic paste: 1 teaspoon
Grated Coconut: 1/4 cup
Tamarind: a small lime size
Brown Sugar, (unrefined sugar or jaggery): 1 teaspoon
Turmeric powder: 1/2 teaspoon
Salt: 1/2 teaspoon
Oil: 3 tablespoon
Method: Choose small brinjals of same size. Wash and slit the brinjals lengthwise without removing the stalk.
Without adding oil heat mustard, urad dhal and fenugreek in a skillet. Use a blender or motar and pestle and powder this mixture. Heat the grated coconut without oil in the same skillet and make a smooth paste in the blender.
Chop the onion and tomato fine and set aside. Make tamarind pulp by adding water to the tamarind and set aside.
Heat the oil over medium flame and fry the slit brinjals and turmeric powder covered. Stir the vegetable occasionally. After 5 minutes remove the lid. Keep frying the brinjals on low heat for another 5 minutes till they are cooked soft and tender. Remove the brinjal from the skillet and set aside.
To the remaining oil add the chopped onions. When it turns light brown, add the cut tomato, ginger, garlic paste, chili powder, coriander powder, coconut paste and powdered ingredients, tamarind pulp, salt and the cooked brinjals and fry for 3 to 4 mts on low flame. Finally add the brown sugar(jaggery) and mix well.
Ennai Kathirikai is a good side dish to be served with biriyani.