Monday, March 21, 2011

Ennai kathrika - Spicy Eggplant



Ingredients:
Baby eggplants/Brinjals - 8
Oil: 2 tablespoons
Tamarind: lemon sized
Curry leaves: a sprig
Mustard seeds: 1 tsp
Water: 1 cup


For masala
Urad dhal: 2 tablespoons
Coriander seed/Dhaniya: 2 tablespoons
Chilli powder: 2 tsp
Turmeric powder: 1/4 tsp
Asafoetida/hing: a pinch


Procedure:
Step1:
Soak the tamarind in 1 cup of water.


Step2:
Dry roast the ingredients for masala and grind it to a coarse powder


Step3:
Wash the brinjals and slit them into four. Do not cut the bottom part


Step4:
Stuff the masala powder in the center of each slitted brinjal.Save 1 or 2 tsp for the gravy


Step5:
Heat 2 tablespoon of oil in a pan and add mustard seeds. Once it starts spluttering add curry leaves.


Step6:
Now add the stuffed brinjals and close the pan and cook in medium heat. Stir it once every 5 minutes.


Step7:
Once the brinjals are cooked, add the tamarind extract and add the remaining masala, salt and hing and bring it a boil


Step8:
Cook for 5 more minutes





15 comments:

  1. Loved these spicy and tangy ennai kathrika.

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  2. Spicy and yummy looking egg plant side dish

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  3. Delicious and tangy eggplant dish. Love eggplant in any form.

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  4. looks tempting! love ur masala! thx for sharing

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  5. its my favorite:) you made me drool!

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  6. Spicy and delicious,looks so yummy.

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  7. Love ennakathrikkai anytime...Mouthwatering pic

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  8. thanks for this post ... my husband loves this...have bookmarked...

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  9. very tempting...and thanx for lovely comment on "Khurma"

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  10. An absolute favorite of mine,mouthwatering here.

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  11. Wow it looks awesome!!!
    do visit me at
    http://valarskitchen-basics.blogspot.com/

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