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Ennai Kathrikai (Eggplant) Kozhambu

Ennai_Kathrikai_Eggplant_Kuzhambu_1 Brinjal is also known as ‘egg plant or aubergine’ and ‘ baingan’ in Hindi and’ kathrikai’ in Tamil. Brinjal is available in different shapes like round, long, oval, oblong and different colours like green, purple, white and dark violet. Size also varies as small, medium, big. In south India, brinjal is used in many dishes. Brinjal is a source of potassium and folic acid.

Brinjal is a non-seasonal vegetable and is available throughout the year. Ennai Kathrikai Kozhambu is a famous recipe with  brinjal.

Serves: 6

Cooking time: 30 to 45 minutes

Ingredients

  • Small brinjals – 400 gm
  • Onion – 1 no
  • Tomato – 1 no
  • Garlic pods – 10
  • Curry leaves – few
  • Tamarind – small lemon size (soaked for 5 minutes, squeezed and juice collected)Ennai_Kathrikai_Eggplant_Kuzhambu_2
  • Turmeric powder – ½ tea spoon
  • Red chilli powder – 1 tea spoon
  • Coriander powder – 2 tea spoon
  • Oil (preferably Sesame oil)  – 2 table spoon
  • Salt – as per taste
  • For masala powder
    • Coconut grated – ¼ cup
    • Coriander seeds – 1 table spoon
    • Bengal gram seeds – 1 table spoon
    • Red chilli – 2 no
    • Aniseeds – ½ tea spoon (optional)
    • Poppy seeds – ½ tea spoon (optional)
    • Salt – as per taste
  • For seasoning
    • Mustard – ½ tea spoon
    • Fenugreek – ¼ tea spoon
    • Cumin seeds – ½ tea spoon
    • Curry leaves – few
    • Asafetida – pinch

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Method

Step 1

  • Slit the brinjal into four; the base should be intact; put it in water.
  • Fry the items given for powder, with few drops of oil; cool and grind it to a dry coarse powder.
  • Take out the brinjals from water, fill each brinjal with this powder; if some powder is left over, it can be used in the curry.

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Step 2

  • Heat a pan with oil, put the brinjals and fry gently, till brinjal colour changes; keep it in a plate.

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Step 3

  • Heat a pan with oil; do the seasoning with curry leaves; add chopped onion, whole garlic and fry for a while.
  • Add turmeric powder, red chilli powder, coriander, salt, left over dry masala powder and fry; add chopped tomato and fry.

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  • add tamarind juice, needed water and bring to boil; add brinjals, cook in low flame till brinjals done well.

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Tips

  • use small brinjals for better results.

{ 2 comments… add one }

  • Devibala February 8, 2011, 10:27 am

    Your demonstration in cooking of varity recipes is best compared to all other blogs

  • sripriyaayyangar February 17, 2011, 4:04 pm

    the ennai kaththrikkai in the photos are tempting.an excellent southindian recipe.

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