Eggplant or Brinjal or Kathirikkai(in Tamil) is one rare species. I have not seen anyone loving the vegetable but I have seen many hating including my husband J until I made the very famous enna kathirikai. And he also gave me a surprise by handpicking them during our grocery shopping.And thats why friends,if you have anyone in your family hating brinjal you should definitely give this a shot :-) !!
- 4 Indian brinjals
- juice extracted from a small lemon sized tamarind
- 1/2 cup of chopped onions
- 1/2 cup of chopped tomatoes
- 1 tbsp corainder seeds
- 1 tbsp channa dal
- 4-6 dry red chillies(adjust to your taste)
- 1 tbsp jeera(cumin)
- 1 tsp pepper corns(optional for extra spice)
- 2 cloves
- an inch cinnamon
- 1 tsp saunf
- 1/4 cup grated coconut
- mustard seeds
- curry leaves
- Dry roast all the ingredients highlighted in yellow and grind it to a fine powder(Keep in mind to add the grated coconut at the end)
- Slit the brinjals into four equal parts keeping the stem intact.
- Apply little oil inside the slits and fill them with the ground powder.
- Do not try to fill in everything. Keep the remaining powder aside.
- Saute the brinjals in little oil for a few minutes and keep aside (take out when the skin changes colour)
- Heat oil in a kadai and temper with the ingredients highlighted in green.
- Then add the onions and fry till golden brown.
- Add the tomatoes along with the onions and cook until the whole mixture blends well.
- Now add in the tamarind extract with 2 cups of water and add salt.
- After it comes to a boil, add the brinjals and stir in the remaining ground mixture as well.
- Cook covered in medium flame for around 10 minutes.
- Once you get a thick consistency and the brinjals are all done,switch off the flame.
- Serve with hot rice and a dry poriyal